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Lemon Cacio e Pepe Pasta
Created by: Howcan Team
Ingredients
- 12 ounces of spaghetti
- 1 1/2 cups of finely grated Pecorino Romano cheese
- 1 1/2 teaspoons of freshly ground black pepper
- 1/4 cup of pasta cooking water
- 1 tablespoon of extra virgin olive oil
- Zest of 1 lemon
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1/4 cup of pasta cooking water, then drain the spaghetti.
- In a large skillet, heat the olive oil over medium heat. Add the black pepper and toast for 1-2 minutes until fragrant.
- Add the cooked spaghetti to the skillet and toss to coat with the pepper-infused oil.
- Reduce the heat to low and add the Pecorino Romano cheese, tossing continuously until the cheese is melted and coats the pasta. If the sauce seems too thick, gradually add the reserved pasta cooking water to loosen it up.
- Remove the skillet from the heat and add the lemon zest, tossing to incorporate it into the pasta.
- Serve immediately, garnished with additional black pepper and Pecorino Romano cheese if desired. Enjoy!
Pasta Cacio e Pepe, a classic Roman dish, has a rich history dating back to ancient times. The simple yet flavorful combination of pasta, Pecorino Romano cheese, and black pepper has been a staple in Italian cuisine for centuries. The addition of lemon zest adds a refreshing and citrusy twist to this traditional recipe, elevating its taste to a whole new level. Renowned chefs in Rome, such as the legendary Ada Boni, have perfected the art of making Pasta Cacio e Pepe, and their recipes have been passed down through generations. This dish is a beloved specialty in the Lazio region, particularly in the bustling streets of Rome, where it is served in trattorias and osterias with a rustic charm. For the best version of this dish, seek out authentic Italian restaurants in Rome or other regions of Italy known for their culinary expertise. The key to mastering Pasta Cacio e Pepe lies in achieving the perfect balance of creamy cheese, al dente pasta, and a generous sprinkle of freshly ground black pepper, complemented by the bright and zesty flavor of lemon zest. While the traditional method of making Pasta Cacio e Pepe involves slowly melting the cheese with pasta water to create a luscious sauce, some chefs may offer alternative techniques, such as incorporating butter or olive oil for added richness. However, purists argue that staying true to the original recipe is essential for capturing the essence of this timeless dish. Whether you're savoring this delectable pasta in a cozy Roman trattoria or recreating it at home, the tantalizing aroma of Pecorino Romano, the warmth of freshly cracked pepper, and the vibrant touch of lemon zest will undoubtedly transport you to the heart of Italy with every blissful bite.
15 min
4
400 calories
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