Lemon Cacio E Pepe
By Quin Liburd @butterbeready
Lemon Cacio E Pepe
By Quin Liburd @butterbeready
Yield/Serves:
Serves 2
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, grated on a microplane or the smallest holes on a box grater, plus more for garnish
zest of 1 small lemon
1-2 tablespoons freshly squeezed lemon juice
4 tablespoons unsalted butter, cubed
1 1/2 teaspoons freshly cracked black pepper
1/2 cup freshly grated Pecorino Romano cheese, grated on a microplane or the smallest holes on a box grater, plus more for garnish
zest of 1 small lemon
1-2 tablespoons freshly squeezed lemon juice
Cook the pasta: Fill a large pot about halfway full of water and bring it to a rolling boil over medium-high heat. Then *generously* season the water with salt. Add the pasta into the pot and cook, stirring occasionally, until the pasta is al dente- about 7-9 minutes. Reserve 1 cup of the starchy pasta water and then drain pasta into a colander. Reduce the stovetop heat to the lowest setting.
Build the pasta & toss: Return the empty pot back to the stove. Add the butter into the pot, first, and top with cooked pasta. Then add the ground 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 just melts and the mixture is briefly combined. Then add in the remaining cheese and a bit more of the starchy pasta water, only as needed, while continuing to toss/stir until the cheese melts and a smooth, glossy, and creamy sauce is left behind that coats the pasta nicely.
Serve: Remove pasta from heat. Serve lemon cacio e pepe pasta immediately in shallow pasta bowls and garnish with an extra topping of more grated pecorino romano cheese, if desired. Enjoy!
Build the pasta & toss: Return the empty pot back to the stove. Add the butter into the pot, first, and top with cooked pasta. Then add the ground 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 just melts and the mixture is briefly combined. Then add in the remaining cheese and a bit more of the starchy pasta water, only as needed, while continuing to toss/stir until the cheese melts and a smooth, glossy, and creamy sauce is left behind that coats the pasta nicely.
Serve: Remove pasta from heat. Serve lemon cacio e pepe pasta immediately in shallow pasta bowls and garnish with an extra topping of more grated pecorino romano cheese, if desired. Enjoy!