Ingredients
2 tbsp Extra-virgin olive oil divided- 12 oz Spiralized sweet potatoes (sweet potato noodles) fresh spiralized sweet potato, not dried starch noodles; trim to manageable lengths
Kosher Salt to taste; add after tasting the salty cheeses
1 tbsp Butter unsalted
1 tsp Black pepper freshly ground (plus more to taste)
½ cup Parmesan cheese finely shredded (about 1 oz), plus more for serving- ½ cup Pecorino Romano cheese finely shredded (about 1 oz)
Instructions
- Have the spiralized sweet potato, finely grated cheeses and other ingredients ready before heating the pans.
- Warm half the oil in a nonstick skillet over medium-high heat. Toss the sweet potato strands until flexible but still holding their shape. Thin strands may take 2–3 minutes; thicker ones need longer. Add a small splash of water if needed to soften without scorching.
- In a second skillet over medium-low heat, warm butter and remaining oil with black pepper until fragrant. Turn heat off, add the sweet potato strands and gently fold in the cheeses. Loosen with a little warm water if needed.
- Taste before adding salt. Divide between two bowls and finish with extra Parmesan and pepper if desired. Serve immediately.
Notes
Adapted from Taylor Ann Spencer’s Cacio E Pepe Sweet Potato Noodles at Delish. This recipe uses spiralized fresh vegetables, not sweet potato starch noodles. Salt is adjusted to taste because cheese and salt brands vary. Timing depends on strand thickness. No tested, nutrition or dietary claims supplied.
