Lemon Cacio E Pepe Recipe

Introduction

Lemon Cacio E Pepe is a bright twist on the classic Italian pasta, combining zesty lemon with the peppery, cheesy goodness of Pecorino Romano. This simple yet elegant dish is perfect for a quick weeknight dinner or a special occasion.

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 pasta water, then drain the pasta in a colander. Reduce the stovetop heat to the lowest setting.
3. Step 3: Return the empty pot to the stove. Add the butter, then the cooked pasta on top.
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 together until the butter melts and ingredients begin to combine.
5. Step 5: Add the remaining cheese and stir in more pasta water as needed, continuing to toss until the cheese melts and a smooth, creamy sauce coats the pasta.
6. Step 6: Remove 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 most robust flavor.
• If you prefer a more pronounced lemon taste, add extra lemon zest or juice to your liking.
• Substitute Pecorino Romano with Parmesan if Pecorino is unavailable, though the flavor will be milder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or pasta water to loosen the sauce. This dish is best enjoyed fresh, as the sauce can thicken upon cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for Lemon Cacio E Pepe?

Yes, while bucatini and spaghetti are traditional choices, you can use other long pasta like linguine or fettuccine. Just adjust the cooking time as needed based on the pasta type.

How can I make the sauce more creamy without cream?

The creaminess comes from combining hot pasta, butter, Pecorino Romano cheese, and starchy pasta water. Be sure to add pasta water gradually and toss continuously to create a smooth sauce without using cream.

Lemon Cacio E Pepe Recipe

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★★★★★

4.7 from 652 reviews

Lemon Cacio e Pepe is a bright and creamy twist on the classic Roman pasta dish. Featuring al dente bucatini tossed in a luscious sauce made from butter, Pecorino Romano cheese, freshly cracked black pepper, and fresh lemon zest and juice, this dish perfectly balances rich, salty, and citrusy flavors for a simple yet elegant meal.

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

Ingredients

Scale 1x2x3x

For the Pasta

• 8 ounces dried bucatini (or spaghetti)
• Salt, for pasta water

For the 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
• Reserved starchy pasta water (about 1 cup)

Instructions

1. Cook the pasta: 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. Add the bucatini or spaghetti and cook, stirring occasionally, until al dente, approximately 7 to 9 minutes. Reserve 1 cup of the starchy pasta water and then drain the pasta in a colander. Reduce stovetop heat to the lowest setting.
2. Build the pasta and toss: Return the empty pot to the stove over low heat. Add the cubed butter to the pot and then immediately add the drained pasta. Add cracked black pepper, half of the grated Pecorino Romano cheese, lemon zest, lemon juice, and ½ cup of the reserved pasta water. Toss gently until the butter melts and ingredients combine briefly.
3. Create the sauce: Gradually add the remaining Pecorino Romano cheese and a little more of the reserved pasta water as needed, continuing to toss and stir. The goal is to melt the cheese into a smooth, glossy, and creamy sauce that coats the pasta thoroughly without becoming clumpy or dry.
4. Serve: Remove the pot from heat. Serve the Lemon Cacio e Pepe immediately in shallow pasta bowls. Garnish with additional grated Pecorino Romano cheese if desired. Enjoy this vibrant and comforting dish while hot.

Notes

• Use freshly cracked black pepper for maximum aroma and flavor.
• Reserve starchy pasta water carefully; it’s key to creating a creamy sauce without cream.
• The lemon zest and juice add brightness that balances the cheese and butter.
• Use Pecorino Romano for its sharp, salty profile; Parmesan can be a substitute but changes flavor.
• Be sure to toss and stir gently to avoid breaking the pasta or causing the cheese to clump.

Keywords: Lemon Cacio e Pepe, Italian pasta recipe, bucatini pasta, Pecorino Romano pasta, creamy pasta sauce, lemon pasta, easy Italian dinner