Name: Lemon Cacio E Pepe Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Italian
Ingredients: 8 ounces dried bucatini or spaghetti; 4 tablespoons unsalted butter, cubed; 1 1/2 teaspoons freshly cracked black pepper; 1/2 cup freshly grated Pecorino Romano cheese, plus extra for garnish; Zest of 1 small lemon; 1-2 tablespoons freshly squeezed lemon juice

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Introduction

Lemon Cacio e Pepe is a bright, simple twist on the classic Roman pasta dish. Combining the tangy zest of lemon with creamy Pecorino Romano and pepper, it’s a fresh, flavorful meal ready in under 30 minutes.

A close-up view of a plate filled with creamy spaghetti coated in a light yellow sauce, with visible black pepper flakes sprinkled throughout. The noodles are thick and twisted in loops, with a few strands showing a slightly shiny, smooth texture from the sauce. Scattered on top are small bits of yellow lemon zest, adding a bright contrast to the creamy pasta. The plate is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces dried bucatini (or spaghetti)
4 tablespoons unsalted butter, cubed

1 1/2 teaspoons freshly cracked black pepper
1/2 cup freshly grated Pecorino Romano cheese, plus more for garnish

Zest of 1 small lemon
1-2 tablespoons freshly squeezed lemon juice

Instructions

Step 1: Fill a large pot about halfway with water and bring to a rolling boil over medium-high heat. Generously season the water with salt.
Step 2: Add the pasta and cook, stirring occasionally, until al dente, about 7-9 minutes. Reserve 1 cup of the pasta cooking water, then drain the pasta in a colander. Reduce the stovetop heat to the lowest setting.
Step 3: Return the empty pot to the stove and add the butter. Once the butter begins to melt, add the cooked pasta, black pepper, half of the Pecorino Romano, lemon zest, lemon juice, and 1/2 cup of the reserved pasta water.

Step 4: Toss everything together until the butter melts and the ingredients combine briefly. Then add the remaining cheese and a little more pasta water as needed, tossing continuously until a smooth, glossy, creamy sauce coats the pasta.
Step 5: Remove the pasta from heat and serve immediately in shallow bowls. Garnish with extra grated Pecorino Romano if desired. Enjoy!

Tips & Variations

Use freshly cracked black pepper for the best flavor and toasting it lightly in the pan can add a deeper aroma.

If you prefer a stronger lemon flavor, add more lemon zest or an extra squeeze of lemon juice, but adjust the cheese quantity to keep the balance.
Bucatini works beautifully for its hollow center, but spaghetti or tonnarelli are excellent substitutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of pasta water to loosen the sauce and maintain creaminess. This dish is best enjoyed fresh.

How to Serve

A round white plate holds a serving of thick spaghetti noodles coated evenly in a creamy, light yellow sauce. The noodles are twisted in a loose pile, with small flecks of black pepper and fine shreds of pale cheese sprinkled on top. Scattered bright yellow bits of lemon zest add pops of color. On the right side of the plate, a gold fork rests partially under the pasta. The background shows a white marbled surface with a lemon half and some peppercorns in a small white bowl nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cheese instead of Pecorino Romano?

Yes, Parmesan can be used as a substitute, though Pecorino Romano offers a sharper, saltier flavor that is traditional to this dish.

How do I prevent the sauce from clumping?

Gradually add pasta water while tossing the pasta to help the cheese melt evenly and create a smooth, creamy sauce. Avoid high heat during mixing to prevent the cheese from clumping or separating.