Back to Cacio e Pepe with Lemon All Reviews for Cacio e Pepe with Lemon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 25 mins Servings: 2 cacio-e-pepe-opener-mld109436.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 25 mins Servings: 2 cacio-e-pepe-opener-mld109436.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 15 mins total: 25 mins Servings: 2

Recipe Summary

prep: 15 mins total: 25 mins

Servings: 2

prep: 15 mins

total: 25 mins

prep:

15 mins

total:

25 mins

Servings: 2

2

cacio-e-pepe-opener-mld109436.jpg

cacio-e-pepe-opener-mld109436.jpg

Ingredients

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

Directions

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.

Reviews (2)

 Add Rating & Review     36 Ratings   5 star values:        15    4 star values:        10    3 star values:        9    2 star values:        2    1 star values:        0

Reviews (2)

Add Rating & Review     36 Ratings   5 star values:        15    4 star values:        10    3 star values:        9    2 star values:        2    1 star values:        0

Add Rating & Review

36 Ratings 5 star values: 15 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0

36 Ratings 5 star values: 15 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0

36 Ratings 5 star values: 15 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0

  • 5 star values: 15 4 star values: 10 3 star values: 9 2 star values: 2 1 star values: 0

    Martha Stewart Member     Rating: 2.0 stars       01/25/2020   Have not made yet but plan to do so. PROBLEM: Someone needs to edit the close captioning portion as the English is nonsense way too many times. Might be laughable but I find it just sad, some of us need it for clarification during the video  

Martha Stewart Member     Rating: Unrated       04/22/2013   How can something this simple be so absolutely amazing? Don't skimp on the ingredients, they are worth every bite.  

Martha Stewart Member     Rating: 5 stars       04/11/2013   Delicious! I was shocked how fantastic this recipe was. The lemon cuts the intensity of the cheese and it really is creamy and just delicious. We ate it as a main course. I have made it several times and with several kinds of cheeses. The first time I only had parmesan and it was still spectacular. Hint: Make homemade pasta, it is worth the effort. Fresh pasta soaks up the sauces perfectly.

    Martha Stewart Member

    Rating: 2.0 stars 01/25/2020

Have not made yet but plan to do so. PROBLEM: Someone needs to edit the close captioning portion as the English is nonsense way too many times. Might be laughable but I find it just sad, some of us need it for clarification during the video

Rating: 2.0 stars

Rating: Unrated 04/22/2013

How can something this simple be so absolutely amazing? Don’t skimp on the ingredients, they are worth every bite.

Rating: Unrated

Rating: 5 stars 04/11/2013

Delicious! I was shocked how fantastic this recipe was. The lemon cuts the intensity of the cheese and it really is creamy and just delicious. We ate it as a main course. I have made it several times and with several kinds of cheeses. The first time I only had parmesan and it was still spectacular. Hint: Make homemade pasta, it is worth the effort. Fresh pasta soaks up the sauces perfectly.

Rating: 5 stars

All Reviews for Cacio e Pepe with Lemon

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Cacio e Pepe with Lemon

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest