This recipe brings together two iconic Italian dishes: the simple, peppery magic of Cacio e Pepe and the comforting, golden crunch of fried zucchini. The result is a luxurious pasta dish with a delightful textural contrast and an extra layer of nutty, sweet flavor.
Ingredients: 1lb Pasta di Stigliano Campanelle (we like this one because it holds the cheese very well, but traditionally spaghetti, bucatini, or linguine are great options)
2-3 tablespoons freshly cracked black pepper, plus more for garnish
1 ½ cups finely grated Pecorino Romano cheese
2 medium zucchini
Salt
Olive oil
Instructions: 1. Prepare and Fry the Zucchini
Slice the zucchini: Slice zucchini into thin, uniform rounds (about ⅛ to ¼ inch thick). A mandoline slicer is helpful for consistent results.
Dry and Salt:
Pat zucchini dry with paper towel and add salt to draw out water
Heat the oil: Pour enough oil into a large skillet to create a depth of about 1 inch. Heat the oil to 350-375°F (175-190°C).
Fry in batches: Fry the zucchini in batches to avoid overcrowding the pan, which can cause them to steam rather than fry. Cook until golden brown on each side, about 3-5 minutes per batch.
Set aside: Set aside once cooked. Keep olive oil, do not throw away
2. Cook the Pasta and Make the Sauce Boil the pasta: Bring a large pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook until just shy of
al dente (about 1-2 minutes less than the package instructions).
Toast the pepper: While the pasta cooks, add the olive oil and the cracked black pepper to a large, wide skillet. Toast over medium heat for about 1 minute until fragrant.
Add the oil, water, and cheese: Remove the skillet from the heat. Add in about a tablespoon of the reserved zucchini oil and a ladle full of pasta water.
Mix and gradually add the grated Pecorino Romano cheese in small handfuls, mixing constantly.
Add more cheese and reserved pasta water, a tablespoon at a time, as needed to achieve a creamy, glossy sauce that coats every strand.
Combine pasta and sauce: Add pasta to sauce and toss vigorously to coat the pasta.
3. Combine and Serve
Toss in the zucchini: Add another tablespoon of zucchini oil and most of the fried zucchini to the skillet with the pasta. Toss gently to combine, being careful not to break them up.
Garnish and serve: Plate the pasta immediately. Garnish with the remaining fried zucchini and an extra sprinkle of black pepper and cheese. This dish is best served and eaten right away.
Tips: Cheese Selection: The Pecorino Romano provides a sharp, salty flavor, while the Parmigiano-Reggiano adds a nuttier, more mellow taste. A mix of both creates a balanced and complex flavor profile.
Preventing a Clumpy Sauce: Always add the cheese off the heat. The direct heat can cause the cheese to seize up and clump instead of melting into a smooth sauce.
No-Fry Variation: If you prefer a lighter dish without frying, you can roast the zucchini slices in the oven until tender and slightly caramelized or simply sauté them in a pan with a little olive oil until they are soft.
Adding Protein: Cooked shrimp or grilled chicken can breaded to the finished dish for a more substantial meal.
Lemon Zest: A small amount of lemon zest can add a bright, acidic notethat cuts through the richness of the cheese and complements the zucchini.
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