Cacio E Pepe With Lemon
Ingredients
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
529
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).