Barilla Protein+ Thin Spaghetti with Riced Cauliflower Cacio e Pepe

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  • Cook Time : 0m
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Step 1

1. Bring a large pot of water to boil.

Step 2

2. Meanwhile in a large nonstick skillet, gently heat the olive oil, garlic and black pepper for approximately 1-2 minutes.

Step 3

3. Increase the heat to high and add the cauliflower and sauté for 3-4 minutes or until lightly browned.

Step 4

4. Cook the pasta 2 minutes short of the cooking time on the box, and reserve 1 cup of the cooking liquid.

Step 5

5. Add the cooking liquid and pasta to the skillet, bring to a simmer.

Step 6

6. Remove the skillet from the heat and gently fold in the pecorino cheese.

Step 7

7. Garnish with chives to finish


  • 1 Package Barilla Protein+ Thin Spaghetti
  • 1 Tbsp. Extra Virgin Olive Oil
  • 1 Garlic clove, minced
  • 1/4 Tsp. Freshly ground black pepper
  • 3 Cups riced cauliflower
  • Salt and Pepper, to taste
  • 1 Cup Pecorino Romano Cheese, grated
  • 1/4 Cup chives, thinly sliced
Recipe Type:
Chef Recommended Cuts
  • PLUS® Thin Spaghetti