Creamy Lemon Cacio e Pepe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
844 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Lemon Cacio e Pepe
Description
This recipe begins by preparing the lemon for the sauce: thin strips of zest are reserved for garnish, while the finely grated remaining zest is incorporated into cream heated gently with butter to create a fragrant base. Lemon juice is set aside to add later. Spaghetti is cooked until very al dente, as it will finish cooking with the sauce. Pasta cooking water is reserved to adjust sauce consistency.
The cream and butter mixture is heated until simmering, then mixed with starchy pasta water to emulsify the sauce. The drained pasta is tossed into the sauce along with small increments of finely grated Parmesan and pecorino cheeses, stirred until melted and creamy. Lemon juice and freshly ground black pepper are added to brighten and season the sauce. The reserved lemon zest strips garnish the dish, offering a fresh citrus note.
This pasta pairs well with light salads or simple vegetable sides and makes a refined take on classic Cacio e Pepe by introducing creamy and lemon elements for brightness. Freshly grated cheese is important for smooth sauce incorporation.
Ingredients
- 2 lemon plural
- 1 pound spaghetti
- kosher salt
- ¾ cup heavy cream
- 6 tablespoons butter unsalted
- ⅔ cup Parmesan Cheese finely grated
- ⅓ cup pecorino cheese finely grated
- 2 teaspoons black pepper freshly grated
Instructions
- Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut the lemons in half and juice (you need about 2-3 tablespoons) into a small bowl and set aside.
- Cook pasta, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).
- Meanwhile, add cream to large skillet with lemon zest and cook over medium heat until simmering, about 2 minutes. Reduce heat to medium-low and add in butter while stirring until the sauce is creamy and emulsified. Turn off heat if you're not ready for the next step.
- Just before pasta is al dente, scoop out ¾ cup pasta cooking liquid and add the pasta cooking liquid to cream sauce and return to medium heat. Drain the pasta and transfer to the skillet with the sauce sauce. Cook, tossing often and adding grated cheese little by little, until cheese is melted and sauce is creamy. Stir in the reserved lemon juice and season with salt as needed and the freshly cracked black pepper.
- Divide pasta among bowls and top with reserved lemon zest strips and extra pepper and grated parmesan if desired.
Notes
- Grate your own Parmesan and pecorino cheeses freshly to ensure the sauce blends smoothly and doesn’t clump.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 844 kcal
% Daily Value*
| Calories | 844kcal | 42% |
| Carbohydrates | 94g | 31% |
| Protein | 25g | 50% |
| Fat | 42g | 65% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 414mg | 17% |
| Potassium | 426mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1377IU | 28% |
| Vitamin C | 29mg | 32% |
| Calcium | 313mg | 31% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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