Lemon Cacio E Pepe Recipe
Lemon Cacio e Pepe is a bright and creamy Italian pasta dish that pairs the sharpness of Pecorino Romano cheese and freshly cracked black pepper with the refreshing zest and juice of lemon. Made with simple ingredients, this quick stovetop recipe yields a luscious sauce that perfectly coats bucatini or spaghetti for a flavorful, elegant meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta
- 8 ounces dried bucatini or spaghetti
Sauce
- 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
Instructions
- Cook the pasta: Fill a large pot about halfway full with water and bring it to a rolling boil over medium-high heat. Generously season the boiling water with salt, then add the pasta. Cook, stirring occasionally, until the pasta is al dente, about 7-9 minutes. Reserve 1 cup of the starchy pasta water before draining the pasta in a colander. Reduce the stovetop heat to the lowest setting.
- Build the pasta & toss: Return the empty pot to the stove and add the cubed butter. Immediately add the cooked pasta on top of the butter. Then sprinkle in the cracked black pepper, half of the Pecorino Romano cheese, lemon zest, lemon juice, and 1/2 cup of the reserved pasta water. Toss the ingredients together until the butter melts and the mixture is briefly combined. Stir in the remaining cheese and add more reserved pasta water as needed while continuing to toss or stir until a smooth, glossy, creamy sauce forms that evenly coats the pasta.
- Serve: Remove the pasta from the heat and immediately plate it in shallow pasta bowls. Garnish with additional grated Pecorino Romano cheese if desired. Serve and enjoy this fresh, flavorful dish while warm.
Notes
- Use freshly cracked black pepper for the most robust flavor in this signature cacio e pepe dish.
- Reserve pasta water carefully, as its starch content helps create the creamy, emulsified sauce without adding cream.
- Grate Pecorino Romano finely using a microplane or the finest holes of a box grater for smooth melting.
- Taste and adjust lemon juice to your preference to balance the creaminess and brightness.
- Bucatini pasta is traditional for this dish, but spaghetti or other long pasta can be used as alternatives.
- Serve immediately for best texture and flavor; the sauce can thicken as it cools.
Keywords: Lemon Cacio e Pepe, Cacio e Pepe with lemon, Italian pasta, bucatini, Pecorino Romano pasta, quick Italian dish, creamy lemon pasta, traditional Roman pasta
Find it online: https://thefoodrecipe.com/lemon-cacio-e-pepe-recipe/
