Description
This Creamy Lemon Cacio e Pepe is a bright and luscious twist on the classic Italian pasta dish, combining the zesty freshness of lemons with a rich, creamy cheese sauce made from Parmesan and Pecorino. Perfectly al dente spaghetti is tossed in a buttery lemon-infused cream sauce, with freshly cracked black pepper adding bold, aromatic spice. It’s an elegant and comforting meal that comes together quickly, ideal for a flavorful weeknight dinner or special occasion.
Ingredients
Scale
Pasta and Seasoning
- 1 pound spaghetti
- Kosher salt, to taste
- 2 teaspoons freshly grated black pepper
Lemon
- 2 lemons
Sauce
- ¾ cup heavy cream
- 6 tablespoons unsalted butter
- ⅔ cup finely grated Parmesan cheese
- ⅓ cup finely grated Pecorino cheese
Instructions
- Prepare the lemon zest and juice: Use a vegetable peeler to remove two 2-inch long strips of lemon zest, then slice these strips into thin strands and set aside for garnish. Finely grate the remaining lemon zest into a large pot suitable for cooking pasta. Cut the lemons in half and juice them to yield about 2 to 3 tablespoons of lemon juice, setting it aside for later use.
- Cook the pasta: Bring the pot with lemon zest and salted water to a boil and add the spaghetti. Cook the pasta, stirring occasionally, until it is very al dente, as it will finish cooking in the sauce.
- Make the cream sauce: While pasta cooks, heat the heavy cream in a large skillet over medium heat with the grated lemon zest. Allow it to come to a simmer, about 2 minutes. Reduce the heat to medium-low and whisk in the unsalted butter, stirring continuously until the sauce is creamy and fully emulsified. If not ready for the next step immediately, you can turn off the heat to hold.
- Finish the pasta in the sauce: Just before the pasta finishes cooking, scoop out ¾ cup of the pasta cooking liquid and add it to the cream sauce, returning the skillet to medium heat. Drain the pasta and transfer it to the skillet with the sauce. Toss the pasta constantly, adding the grated Parmesan and Pecorino cheeses gradually, until the cheese melts and the sauce becomes luxuriously creamy. Stir in the reserved lemon juice and season with kosher salt and freshly cracked black pepper to taste.
- Serve: Divide the creamy lemon pasta into bowls, topping each portion with the reserved lemon zest strands, extra black pepper, and additional grated Parmesan if desired. Serve immediately to enjoy at its creamiest.
Notes
- For best sauce texture, grate your own Parmesan and Pecorino cheese instead of using pre-shredded varieties, which may not melt as smoothly.
- Be careful not to overcook the pasta; it should remain very al dente before tossing in the sauce since it will cook more there.
- Adjust salt cautiously since the cheeses and pasta water already add saltiness.
- Use fresh black pepper and fresh lemon zest for the brightest flavor impact.
Keywords: Creamy lemon pasta, Cacio e Pepe, Italian pasta dish, lemon zest pasta, creamy cheese sauce pasta