Best 3 Cacio E Pepe With Lemon Recipes

**Cacio e pepe con limone: A Symphony of Simplicity and Delight**

In the realm of culinary artistry, simplicity often yields the most profound flavors. Cacio e pepe, a classic Roman pasta dish, embodies this philosophy with its minimalist yet exquisite combination of pecorino cheese, black pepper, and pasta. This iconic dish is elevated to new heights with the addition of lemon, adding a burst of citrusy brightness that perfectly complements the richness of the cheese and pepper. This article presents two variations of this beloved dish: a traditional cacio e pepe con limone and a modernized version featuring roasted lemon zest. Both recipes promise a culinary journey that is both comforting and captivating, sure to leave a lasting impression on your palate. So, prepare to embark on a culinary adventure with cacio e pepe con limone, where simplicity meets sophistication in perfect harmony.

Check out the recipes below so you can choose the best recipe for yourself!

CACIO E PEPE WITH LEMON

Cacio e Pepe with Lemon image

Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 8

Ingredients

Coarse salt
8 ounces thick spaghetti or bucatini
1/2 stick unsalted butter, cut into 4 pieces, softened
3 ounces Grana Padano cheese, grated (1 cup)
2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
1 small lemon (preferably Meyer)
High-quality extra-virgin olive oil, for drizzling

Steps:

Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.

CACIO E PEPE WITH LEMON

CACIO E PEPE WITH LEMON image

Categories Pasta Side Sauté

Yield 2 servings

Number Of Ingredients 8

Ingredients

coarse salt
8 oz spaghetti or bucatini
1/2 stick unsalted butter, cut into 4 pieces, softened
3 oz Grana Padano cheese, grated (1 cup)
2 tsp freshly cracked pepper
3/4 oz Pecorino Romano cheese
1 small lemon (preferably Meyer)
High-quality extra virgin olive oil; for drizzling

Steps:

Undercook the pasta -- cook until very al dente (about 2 minutes). Reserve 1 cup pasta water before draining. Transfer pasta to a 12" skillet. Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy. Reduce heat to low, and mix in Grana Padano and cracked pepper. Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly; about 1 minute. Remove from heat, stir in Pecorino Romano. Zest the lemon over the pasta. If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice. Serve immediately.

LEMONY CACIO E PEPE

Lemony Cacio e Pepe image

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound spaghetti
6 tablespoons unsalted butter
2 1/2 teaspoons freshly ground black pepper, plus more for garnish
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
1 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh chives

Steps:

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

Tips:

Use good quality ingredients: Freshly ground black pepper and Pecorino Romano cheese are essential for a flavorful Cacio e Pepe. Look for a Pecorino Romano that is at least 18 months old for the best flavor.
Cook the pasta al dente: This means that the pasta should be cooked until it is tender but still has a slight bite to it. Overcooked pasta will be mushy and absorb too much of the sauce.
Use a generous amount of pepper: Don't be afraid to add plenty of black pepper to your Cacio e Pepe. The pepper is what gives the dish its characteristic flavor.
Stir the pasta constantly while adding the cheese: This will help to prevent the cheese from clumping and ensure that it is evenly distributed throughout the pasta.
Serve immediately: Cacio e Pepe is best enjoyed immediately after it is made. The pasta will start to absorb the sauce and become less creamy as it sits.

Conclusion:

Cacio e Pepe is a simple but delicious pasta dish that is perfect for a quick and easy weeknight meal. It is also a great way to showcase the flavors of fresh black pepper and Pecorino Romano cheese. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So next time you're looking for a quick and easy pasta dish, give Cacio e Pepe a try. You won't be disappointed!