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Cacio e Pepe (Spaghetti with Pecorino Romano, Lemon, and Pepper)

February 15, 2015

I could eat noodles with just butter and be very happy. Adding cheese and lemon is even more delicious. You can cut this recipe in half to make a quick lunch for one.

cacio e pepe

8 oz. thick spaghetti

salt

4 Tbsp butter, cut into 4 pieces

3 oz. Grana Padano cheese, grated (1 cup)

fresh coarsely ground black pepper

3/4 oz. Pecorino Romano cheese, grated (1/4 cup)

lemon zest from one lemon

fresh lemon juice

extra virgin olive oil

Bring a large pot of water to a boil. Add a handful of salt and the pasta. Cook 2 min. less than called for on the package. Reserve 1 cup pasta water before draining.

Transfer the drained pasta to a large nonstick frying pan. Add butter and 1/2 cup pasta water. Simmer over medium-high heat. Reduce heat to low and add Grana Padano and pepper. Toss the pasta with tongs thoroughly to coat it with the sauce. Keep at a gentle simmer until the cheese melts and the sauce thickens slightly.

Remove from heat and add in Pecorino Romano and lemon zest. Toss with a bit more pasta water if it looks dry. Divide between 2 warm bowls and drizzle each with extra virgin olive oil and fresh lemon juice. Serve immediately.

(Recipe adapted from Martha Stewart Magazine)

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From → Pasta

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