Lemon Cacio E Pepe
Learn how to make the best lemon cacio e pepe recipe for a classic Italian-American dish that comes together with just five simple ingredients! Savory, tangy, and cheesy, it’s an easy comfort food ready in less than 30 minutes and is perfect for date night and special occasions!
What Is Cacio E Pepe?
Cacio e pepe is a Roman pasta dish. The word ‘cacio’ means cheese in Roman dialect. When translated cacio e pepe means cheese and pepper, which is exactly what this dish is!
Tender pasta noodles combine with a cracked pepper sauce and lots of Pecorino Romano cheese. This is a type of salty, aged cheese that dates back to the Roman Empire.
The result is a simple pasta dish full of tangy, savory flavors and a buttery pepper sauce.
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Lemon Cacio E Pepe Ingredients and Notes
- Bucatini - This is a thick, spaghetti-like pasta used in classic cheese pepper pasta recipes. I used gluten-free noodles, but pasta you like best such as spaghetti or even rigatoni will work.
- Grass-fed butter - Because there are so few ingredients, it’s crucial to use high-quality ingredients. I don’t recommend swapping the grass-fed butter with any other variety.
- Fresh cracked black pepper - For the best flavor, use whole black peppercorns. Then, grind them yourself with a mortar and pestle or a spice grinder.
- Pecorino Romano - This is an aged sheep’s cheese that’s light, creamy, and slightly nutty. Use a block of cheese, and grate it yourself.
- Lemon - Freshly squeezed lemon juice adds the final touch, infusing the savory dish with bright notes of citrus.
Flavor Variations
- Some recipes call for both parmesan and Pecorino Romano.
- Incorporate sautéed vegetables such as mushrooms and onions for extra bulk and nutrients.
- Add a dash of red pepper flakes for a bit of heat.
How to Make a Traditional Cacio E Pepe Recipe
This is an overview with step-by-step photos. Full ingredients & instructions for this cheese pepper pasta recipe are in the recipe card below.
Step 1: Boil the pasta. Fill a pot with water, and add a pinch of salt. Then, bring it to a boil over high heat. Add the dry pasta noodles, and reduce the heat to medium. Cook according to the package instructions until the noodles are al dente.
Step 2: Heat the butter. While the pasta is cooking, heat the butter in a large skillet over medium-low heat. Add the black pepper, and stir until toasted.
Step 3: Strain the noodles. Strain the noodles, reserving one cup of pasta water.
Step 4: Coat the pasta. Add part of the reserved water to the skillet. Then, transfer the cooked pasta noodles to the skillet, and toss to coat them in the pepper mixture.
Step 5: Combine the ingredients. Add the grated Pecorino Romano, and toss to distribute. Add splashes of extra pasta water as needed to achieve your desired consistency.
Step 6: Serve. Enjoy your lemon cacio e pepe warm with a squeeze of half a lemon and a dusting of extra cheese.
Serving Suggestions
You can easily serve this recipe on its own. However, I like to serve my cheese pepper pasta topped with protein like chicken or shrimp to make it even more filling.
Then, don’t forget to add a side of crusty bread and a salad for a restaurant-worthy experience. It’s a simple dish that never disappoints!
How to Store and Reheat
This recipe is best served right away. However, if you have leftovers you can transfer them to an airtight container and store them in the fridge for up to 3 days.
Reheat your lemon cacio e pepe in a skillet over medium heat on the stove or in the microwave. Add an extra splash of water as needed to loosen the pepper sauce back up.
Frequently Asked Questions
This dish is pronounced as kaa-chee-ow-ee-peh-pa.
If the cheese is grated too coarsely, it may not melt into a creamy sauce. For the best results, use fresh cheese and grate it very finely.
If your pasta becomes hard and clumpy, it can be because the pasta is undercooked, the cheese is not grated finely, or the mixture is not stirred enough. Be sure to work quickly, and remove the dish from the heat as soon as the ingredients are combined and the sauce is silky.
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Recipe
Cheese Pepper Pasta
Equipment
- 1 Large Skillet
Ingredients
- 8 oz Bucatini - I used gluten free
- 2 tablespoon grass-fed butter
- ½ teaspoon fresh cracked black pepper
- ½ cup freshly grated Pecorino Romano
- 1 lemon
Instructions
- Fill a pot with water, add a pinch of sea salt, and bring to a boil over high heat.
- Add the dry pasta noodles to the pot and reduce heat to medium until the pasta is cooked al dente.8 oz Bucatini
- While the pasta is cooking, heat the butter in a large skillet over medium low heat. Add the black pepper and stir until toasted.2 tablespoon grass-fed butter, ½ teaspoon fresh cracked black pepper
- Reserve 1 cup of pasta water and strain the noodles.
- Add ½ cup of the pasta water to the skillet.
- Transfer the cooked pasta noodles to the skillet and gently toss in the pepper mixture until coated.
- Add the grated Pecorino Romano on top of the noodles and toss well to distribute. Add splashes of extra pasta water if needed to achieve your desired consistency.½ cup freshly grated Pecorino Romano
- Serve the pasta warm with a squeeze of half a lemon and a dusting of extra Pecorino Romano and enjoy!1 lemon
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