Cacio e Pepe with Lemon Zest
60% authentic · Italian Fusion
A bright and zesty twist on the classic Roman dish, incorporating lemon zest to add a refreshing counterpoint to the rich cheese and peppery notes.
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Ingredients
- Spaghetti400g
- Pecorino Romano cheese180g, finely grated
- Black pepper2 tsp, freshly cracked
- Lemon1, zest only
- Saltto taste, for pasta water
Steps
- 1
Cook spaghetti in salted boiling water until al dente. Reserve about 1.5 cups of pasta water.
- 2
Toast the black pepper in a dry skillet over medium heat until fragrant. Remove from heat.
- 3
Add about 1/2 cup of hot pasta water to the skillet with the pepper. Swirl to combine.
- 4
Drain the spaghetti and add it to the skillet. Toss vigorously.
- 5
Gradually add the grated Pecorino Romano cheese, tossing continuously. Add more pasta water as needed to create a creamy sauce.
- 6
Stir in the fresh lemon zest. Toss to combine.
- 7
Serve immediately, optionally with a little extra lemon zest on top.
