Lemon Cacio E Pepe Recipe

Introduction

Lemon Cacio e Pepe is a bright and creamy twist on the classic Roman pasta dish. Combining the sharpness of Pecorino Romano with fresh lemon zest and juice, this recipe offers a refreshing, peppery flavor that’s perfect for a quick and satisfying meal.

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

1. Step 1: Fill a large pot about halfway with water and bring it to a rolling boil over medium-high heat. Generously season the water with salt.
2. Step 2: Add the pasta to the boiling water and cook, stirring occasionally, until al dente, about 7-9 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta in a colander. Reduce the heat to the lowest setting.
3. Step 3: Return the empty pot to the stove and add the cubed butter. Place the cooked pasta on top of the butter.
4. Step 4: Add the black pepper, half of the Pecorino Romano cheese, lemon zest, lemon juice, and 1/2 cup of the reserved pasta water. Toss the pasta gently until the butter melts and the ingredients begin to combine.
5. Step 5: Add the remaining cheese and additional pasta water as needed, tossing continuously until the cheese melts and creates a smooth, glossy, and creamy sauce that coats the pasta.
6. Step 6: Remove the pasta from heat. Serve immediately in shallow bowls and garnish with extra grated Pecorino Romano cheese, if desired. Enjoy!

Tips & Variations

• Use freshly cracked black pepper for the best aroma and flavor.
• If you prefer a tangier taste, add more lemon juice gradually until you reach your desired brightness.
• Substitute Pecorino Romano with Parmesan if you want a milder cheese flavor.
• For a vegan version, replace butter with olive oil and use a plant-based cheese substitute.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently in a skillet over low heat with a splash of water or broth to help loosen the sauce and maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, bucatini and spaghetti work best because they hold the sauce well, but you can also use other long pasta like linguine or fettuccine.

How do I prevent the sauce from clumping?

Toss the pasta continuously while adding cheese and pasta water gradually. Using reserved starchy pasta water helps emulsify the sauce for a smooth and creamy consistency.

Lemon Cacio E Pepe Recipe

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★★★★★

4.9 from 82 reviews

Lemon Cacio e Pepe is a bright and creamy Italian pasta dish that combines the classic flavors of black pepper and Pecorino Romano cheese with the fresh zest and juice of lemon. Made with bucatini or spaghetti, this simple yet elegant meal is perfect for a quick weeknight dinner or a special gathering. The butter and reserved pasta water create a luscious sauce that coats each strand of pasta, delivering a perfect balance of tangy, peppery, and cheesy goodness.

• Author: Kai
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 more for garnish
• Zest of 1 small lemon
• 1–2 tablespoons freshly squeezed lemon juice

Instructions

1. Cook the pasta: Fill a large pot about halfway full of water and bring it to a rolling boil over medium-high heat. Generously season the water with salt, then add the pasta. Cook, stirring occasionally, until 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.
2. Build the pasta & toss: Return the empty pot to the stove and add the butter first. Add the cooked pasta on top of the butter. Then add the freshly cracked black pepper, half of the Pecorino Romano cheese, lemon zest, lemon juice, and 1/2 cup of reserved pasta water. Toss together gently until the butter melts and ingredients combine. Add the remaining cheese and a bit more reserved pasta water as needed, tossing continuously until the cheese melts and forms a smooth, glossy, creamy sauce that coats the pasta evenly.
3. Serve: Remove the pasta from heat and serve immediately in shallow pasta bowls. Garnish with extra grated Pecorino Romano cheese if desired. Enjoy your fresh and flavorful Lemon Cacio e Pepe!

Notes

• Be sure to reserve some pasta water before draining; the starchy water helps create a creamy sauce without cream.
• Use freshly cracked black pepper and freshly grated Pecorino Romano for optimum flavor.
• Adjust the lemon juice amount based on your preferred level of brightness and tang.
• To make this dish vegetarian, ensure the Pecorino Romano cheese is suitable or substitute with a vegetarian alternative.

Keywords: Lemon Cacio e Pepe, Italian pasta, Bucatini pasta recipe, creamy pasta sauce, black pepper pasta, lemon pasta sauce, easy Italian dinner