Best 4 Lemony Cacio E Pepe Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our curated collection of Lemony Cacio e Pepe recipes, a delightful fusion of classic Italian simplicity and vibrant citrus zest. This culinary journey takes you through a range of variations, each offering a unique twist on the beloved pasta dish. From the traditional Cacio e Pepe with its rich, cheesy sauce to the tangy Lemony Cacio e Pepe with its burst of citrusy brightness, these recipes will tantalize your taste buds and leave you craving more. Embark on this culinary adventure and discover your perfect Lemony Cacio e Pepe recipe, whether you prefer a vegetarian delight or a seafood extravaganza.

Let's cook with our recipes!

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

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.

CHRISSY TEIGEN SAYS CACIO E PEPE CONQUERS ALL, AND HER RECIPE PROVES IT



Chrissy Teigen Says Cacio e Pepe Conquers All, and Her Recipe Proves It image

This recipe, featured in Cravings by Chrissy Teigen, is a lemony spaghetti dish with arugula that knocks any other pasta out of the park.

Provided by Erin Cullum

Categories     Main Dishes, Pasta

Time 25m

Yield Serves 4

Number Of Ingredients 10

Kosher salt
12 ounces dried spaghetti
1/4 pound (about 3/4 cup) pancetta or bacon, finely diced
1/4 cup extra-virgin olive oil
3 tablespoons (about 4 big cloves) minced garlic
1 teaspoon red pepper flakes, plus more to taste
2 teaspoons freshly ground black pepper, plus more to taste
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
3 cups baby arugula

Steps:

  • In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
  • Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
  • Add the lemon juice to the skillet, then toss in the drained pasta and toss to coat. Add the Parm and toss, adding the pasta water, a couple of tablespoons at a time, just to help the cheese coat the pasta. Add the arugula and toss until it wilts, about 1 minute. Season to taste with additional salt, lots of black pepper, and red pepper flakes. Serve with more Parm.

CACIO E PEPE



Cacio e Pepe image

Provided by Geoffrey Zakarian

Time 20m

Yield 4 servings

Number Of Ingredients 5

12 ounces thick-cut dry pasta
Kosher salt
30 turns freshly ground black pepper, on the coarsest setting, plus more for serving
1/3 cup grated Pecorino-Romano cheese, plus more for serving
2 tablespoons high-quality extra-virgin olive oil, plus more for serving

Steps:

  • In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added.
  • Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant.
  • Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt.
  • Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil.

LEMONY SALMON & CACIO E PEPE LINGUINE



Lemony Salmon & Cacio E Pepe Linguine image

Cacio e Pepe means salt and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We're adding tender broccoli, burst tomatoes, and a few other twists to the mix for an unbeatable pasta dinner.

Provided by abovag

Categories     Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

salmon, 24 oz
linguine, 12 oz
broccoli floret, 12 oz
parmesan cheese, . 5oz
lemon, 2
garlic 4 clove
chili flakes, 2 tsp
grape tomatoes, 8 oz
butter, 4 tbls
oil, 4 tsp

Steps:

  • Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Zest and halve the lemon. Slice one half into rounds for garnish, if desired. Mince or grate the garlic.
  • Add the broccoli to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon and set aside. TIP: To preserve its bright green color, place the broccoli in a bowl of ice water after cooking.
  • Cook the pasta: Add the linguine to the boiling water you cooked the broccoli in and cook for 8-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.
  • Roast the tomatoes: Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until they burst.
  • Cook the salmon: While the tomatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with paper towels and season on all sides with salt and pepper. Add the salmon to the pan and cook for 3-4 minutes per side, until just opaque in the middle. Set aside.
  • In the same pan, heat 2 Tablespoons butter, the garlic, and chili flakes (to taste, we used 1/4 teaspoon) over medium heat. Cook for 30 seconds, until fragrant. Toss the drained pasta, lemon zest, Parmesan, broccoli, burst tomatoes, and ¼ cup pasta water into the pan and toss to combine. Cook, tossing, for 1-2 minutes, until the sauce thickens. Season generously with salt and freshly cracked black pepper.
  • Serve the linguine with the salmon on top and finish with a squeeze of lemon. Garnish with a lemon round, if desired, and enjoy!

Nutrition Facts :

Tips:

  • Use high-quality ingredients. The better the ingredients, the better the dish will taste. This is especially true for the cheese and the pasta.
  • Don't overcook the pasta. Cook the pasta al dente, or slightly firm to the bite. This will help it hold its shape and texture in the sauce.
  • Make sure the sauce is hot when you add the pasta. This will help the sauce coat the pasta evenly.
  • Add the cheese and pepper to taste. Start with a small amount of each and add more as needed. You can always add more cheese and pepper, but you can't take them away.
  • Serve the pasta immediately. This dish is best enjoyed fresh. The pasta will start to lose its texture and flavor if it sits for too long.

Conclusion:

Lemony Cacio e Pepe is a delicious and easy-to-make pasta dish that is perfect for any occasion. It is made with a few simple ingredients and can be ready in under 30 minutes. The combination of lemon, cheese, and pepper creates a flavorful and creamy sauce that coats the pasta perfectly. This dish is sure to be a hit with your family and friends.

Related Topics