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You'll Love This Healthy Cacio e Pepe

Elena North-Kelly

September 15, 2016

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Dazzling diners since 1981, Lidia Bastianich’s Upper East Side institution Felidia garnered three stars from the New York Times and a Beard Award nomination for Outstanding Restaurant, thanks to chef Fortunato Nicotra’s masterful work. Earlier this year, chef ​Nicotra joined us at the Beard House for an indulgent feast featuring innovative twists on Italian classics.

One shining example: his Spaghetti Squash Cacio e Pepe. A riff on the classic Roman dish, this reimagined, veg-centric version pairs twirly-worthy strands of squash with the requisite cracked black pepper and showering of salty Pecorino cheese for a decidedly pasta-adjacent meal—without the extra carbs. Get the recipe.

Hungry for more? View our entire recipe collectionSee all upcoming Beard House event menus and book your seat at jamesbeard.org/events.

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Elena North-Kelly is managing editor at the James Beard Foundation. Find her on Twitter and Instagram.