Lemony Cacio e Pepe

Nutrition · per serving

Steps

1. 1

   Finely grate the Pecorino and Parmesan. Prepare the lemon zest and juice, chop the parsley, and finely grate the garlic.

   50 g Pecorino Romano, finely grated30 g Parmesan, finely grated1 piece Organic lemon, finely grated zest and juice1 clove Garlic, finely grated15 g Fresh parsley, chopped
2. 2

   Bring plenty of water to a boil in a large pot and season with salt. Cook the linguine until very al dente, according to the package instructions. Reserve at least 250 ml of the cooking water before draining.

   200 g Linguine15 g for the cooking water Salt
3. 3

   While the pasta cooks, heat the olive oil in a large skillet over medium heat. Toast the coarsely ground pepper for 30 to 45 seconds, until fragrant. Add the garlic and toast briefly, for about 20 seconds, without letting it brown.

   1 tbsp Extra-virgin olive oil2 tsp Black pepper, coarsely ground1 clove Garlic, finely grated
4. 4

   Add the drained linguine to the skillet and toss with about 150 ml of the cooking water. Remove the skillet from the heat. Work in the cheese and pepper sauce and lemon zest, tossing vigorously and adding more cooking water a tablespoon at a time as needed, until a glossy, creamy emulsion forms.

   200 g Linguine50 g Pecorino Romano, finely grated30 g Parmesan, finely grated1 piece Organic lemon, finely grated zest and juice
5. 5

   Let the pasta rest for 2 minutes so the sauce can thicken slightly. Season with the lemon juice and chopped parsley, then serve immediately. Garnish with a little additional pepper if desired.

   1 piece Organic lemon, finely grated zest and juice15 g Fresh parsley, chopped

Origin & History

Cacio e pepe comes from Roman cuisine and traditionally combines Pecorino Romano, black pepper, and pasta in a simple emulsified sauce. This lemony version remains true to the basic principle while adding fresh lemon zest and parsley.