Description
Make this delicious and easy lemon cacio e pepe in a matter of minutes with minimal ingredients.
Ingredients
Units
Scale
- 1 cup pecorino romano (grated)
- 1 cup parmesan reggiano (grated)
- 4 tbsp butter
- 1/2 tbsp peppercorns (freshly ground)
- 1 lemon (zested and juiced)
- 1 16 oz package (bucatini pasta)
Instructions
- Start by boiling water and cooking pasta according to directions on the packaging. Before you drain your pasta water from the pot, scoop out 1 cup of pasta water and set to the side. Drain your pasta and set aside as well.
- In a dutch oven or large pot over medium heat, melt 2 tbsp of butter. Crack your pepper corns and lemon zest in the pan and allow to roast for several minutes. Add in 1 cup pasta water to the pan and simmer for several minutes.
- Next toss in your pasta and add remaining butter. Stir pasta in the simmering butter and add in the grated cheeses (pecorino and parmesan). Stir again to coat the pasta and melt. Squeeze in a bit of lemon juice and stir.
- Serve in bowls and sprinkle with more pecorino and parmesan. Enjoy!
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian, Mediterranean