Cacio E Pepe Sweet Potato Noodles

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Looking to convert a spiralized veggie skeptic? Make them these cacio e pepe sweet potato noodles.

- Use fresh sweet potato noodles. Depending on where you live, your local grocery store may sell fresh sweet potato noodles.

- Grab a nonstick pan. Sweet potato noodles will stick like crazy in a typical stainless steel pan.

- Don’t overcook the noodles. Sweet potato noodles cook a lot quicker than wheat noodles, and the line between just al dente and mush is very thin.

– 2 tbsp.extra-virgin olive oil, divided – 12 oz.spiralized sweet potatoes (sweet potato noodles), cut about 12" long – 1 1/2 tsp.(or more) kosher salt – 1 tbsp.unsalted butter

– 1 tsp.freshly ground black pepper, plus more – 1/2 c.finely shredded Parmesan (about 1 oz.), plus more for serving – 1/2 c.finely shredded Pecorino Romano (about 1 oz.)

Arrange all prepped and measured ingredients within easy reach of the stove. (The cooking in this recipe goes quickly, so it’s essential to have everything ready before beginning.)

In a medium nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add potato noodles and salt and cook, tossing occasionally, until slightly softened but still a bit crunchy, 2 to 3 minutes.

Meanwhile, in a large skillet over medium-low heat, melt butter with remaining 1 tablespoon oil. Add pepper and cook, swirling pan, until fragrant, 30 seconds to 1 minute.

Divide noodle mixture among bowls. Top with more Parmesan and pepper.

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Cacio E Pepe Sweet Potato Noodles

Looking to convert a spiralized veggie skeptic? Make them these cacio e pepe sweet potato noodles.