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Creamy Lemon Cacio e Pepe Recipe

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★★★★★

4.7 from 104 reviews

This Creamy Lemon Cacio e Pepe recipe offers a bright, flavorful twist on the classic Italian pasta dish by incorporating fresh lemon zest and juice into a rich, creamy sauce made with heavy cream, butter, Parmesan, and Pecorino cheeses. The peppery notes combined with the tangy lemon create a refreshing and indulgent pasta perfect for a quick weeknight dinner or a special occasion.

Ingredients

Scale

Citrus

  • 2 lemons

Pasta

  • 1 pound spaghetti
  • Kosher salt

Sauce

  • ¾ cup heavy cream
  • 6 tablespoons unsalted butter
  • ⅔ cup finely grated Parmesan cheese
  • ⅓ cup finely grated Pecorino cheese
  • 2 teaspoons freshly grated black pepper

Instructions

  1. Prepare Lemon Zest and Juice: Using a vegetable peeler, carefully remove two 2-inch long strips of lemon zest from the lemons. Then slice each strip lengthwise into thin strands and set aside for serving. Finely grate the remaining lemon zest directly into a large pot or Dutch oven. Cut the lemons in half and juice them, aiming for 2-3 tablespoons of fresh lemon juice, and set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil and cook the spaghetti, stirring occasionally, until it is very al dente—this means it should still be slightly firm because it will finish cooking later in the sauce.
  3. Make Lemon Cream Sauce: While the pasta cooks, heat the heavy cream with the grated lemon zest in a large skillet over medium heat until it just begins to simmer, about 2 minutes. Lower the heat to medium-low and add the butter, stirring constantly until the sauce becomes creamy and emulsified. If you aren’t ready for the next step yet, turn off the heat to maintain the sauce’s texture.
  4. Combine Pasta and Sauce: Just before the pasta reaches al dente, reserve ¾ cup of the pasta cooking water. Add this reserved water to the cream sauce and return the skillet to medium heat. Drain the pasta and transfer it directly to the skillet with the sauce. Toss frequently, adding the grated Parmesan and Pecorino cheese little by little, allowing the cheese to melt and the sauce to thicken and become luxuriously creamy. Stir in the fresh lemon juice, taste, and adjust seasoning with salt as needed and freshly cracked black pepper.
  5. Serve: Divide the creamy lemon cacio e pepe among bowls. Garnish each serving with the reserved lemon zest strands, extra cracked black pepper, and additional grated Parmesan if desired for an extra burst of flavor and visual appeal.

Notes

  • For best results, avoid pre-shredded store-bought cheese as it may not melt as smoothly; grate Parmesan and Pecorino fresh yourself for the creamiest sauce.
  • Cooking the pasta slightly under al dente is key because it finishes cooking in the sauce, absorbing the flavors perfectly.
  • You can adjust the amount of black pepper to taste depending on how spicy you like your cacio e pepe.

Keywords: Cacio e Pepe, Creamy Lemon Pasta, Spaghetti, Italian Pasta Recipe, Lemon Pasta Sauce, Parmesan, Pecorino, Comfort Food

Find it online: https://busyrecipe.com/creamy-lemon-cacio-e-pepe-recipe/