Lemon Cacio E Pepe Recipe
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.
- 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
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
- 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.
- 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.
- 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
Find it online: https://kitchenwithkai.com/lemon-cacio-e-pepe-recipe/
