Cacio e Pepe is a beloved Italian classic known for its simplicity and bold flavors. By adding a touch of fresh lemon, we bring a zesty brightness that elevates the rich and creamy cheese sauce. The tang of lemon perfectly complements the sharpness of the Pecorino Romano and the warmth of black pepper, giving this dish a delightful twist while still keeping its authenticity. This Lemon Cacio e Pepe is an easy and delicious way to enjoy the classic dish with a refreshing springtime twist.

Why You’ll Love This Recipe:

• Simple yet elevated: Just a few ingredients with a burst of lemon to make it extra special.

• Creamy and zesty: The lemon adds a fresh, bright note that balances out the richness of the cheese and pepper.

• Quick and easy: It’s a fast dish that’s perfect for a weeknight dinner or a casual gathering.

• Authentic with a twist: This is a classic recipe with a bright, citrusy twist that makes it stand out.

Ingredients:

• 12 oz. spaghetti (or your favorite long pasta)

• 1 cup finely grated Pecorino Romano cheese (use a high-quality cheese for the best flavor)

• 2 tablespoons unsalted butter

• 1 tablespoon freshly cracked black pepper (adjust to taste)

• Zest and juice of 1 lemon (for that bright, zesty flavor)

• Salt, for the pasta water

• A drizzle of olive oil (optional, for added richness)

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti (or your pasta of choice) until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water before draining.

2. Toast the Black Pepper: While the pasta cooks, heat the black pepper in a large skillet over medium heat for about 1-2 minutes, stirring constantly, until it becomes fragrant. This helps release the oils in the pepper and intensifies its flavor.

3. Make the Sauce: Once the pasta is drained, add the butter to the skillet with the toasted pepper. Stir to melt the butter and coat the pepper evenly. Add 1/4 cup of the reserved pasta water to the skillet and bring it to a simmer.

4. Combine the Pasta and Sauce: Add the cooked pasta to the skillet, tossing it gently in the buttery pepper sauce. Gradually add more reserved pasta water, a little at a time, until you have a smooth, silky sauce that coats the pasta. This is where the magic happens—use just enough pasta water to create a creamy consistency.

5. Add the Pecorino: Sprinkle in the finely grated Pecorino Romano cheese, stirring quickly and continuously to prevent clumps. Keep adding more pasta water as necessary until you achieve a creamy, cheesy sauce.

6. Add Lemon: Once the sauce is smooth and creamy, add the lemon zest and juice, stirring to combine. The lemon should add a refreshing brightness that cuts through the richness of the cheese and pepper.

7. Serve: Plate the pasta, and for extra flavor, drizzle with a little olive oil, a sprinkle of more black pepper, and an extra pinch of lemon zest. Serve immediately and enjoy!

Tips for the Perfect Lemon Cacio e Pepe:

• Use good quality cheese: Pecorino Romano is key to the authentic flavor, so go for a high-quality, aged Pecorino if you can find it.

• Adjust the pepper: Cacio e Pepe is known for its peppery punch, so don’t skimp on the freshly cracked black pepper. If you love spice, feel free to add more!

• Lemon balance: The lemon should brighten the dish but not overpower it. Adjust the lemon zest and juice to your taste.

• Pasta water is crucial: Don’t forget to reserve some pasta water! It’s the magic ingredient that helps create a smooth, velvety sauce.

Why This Dish Works:

Lemon adds a refreshing layer to the traditional richness of Cacio e Pepe. The tangy citrus balances the saltiness of the Pecorino Romano and the sharpness of the black pepper, creating a dish that feels fresh and lively—perfect for a light spring dinner or a special weeknight meal. It’s a delightful way to enjoy a classic recipe with just a hint of extra brightness.

Enjoy your zesty Lemon Cacio e Pepe—a perfect balance of bold, cheesy goodness and bright, citrusy flair! Buon appetito!