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