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Creamy Lemon Cacio e Pepe Recipe

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★★★★★

4.8 from 138 reviews

This Creamy Lemon Cacio e Pepe is a delightful twist on the classic Italian pasta dish, combining bright lemon zest and juice with rich, creamy sauce made from heavy cream, butter, and sharp cheeses. The spaghetti is cooked al dente and finished in a luscious, peppery sauce, resulting in a perfectly balanced meal with fresh citrus notes and comforting creaminess.

Ingredients

Scale

Produce

  • 2 lemons

Pasta

  • 1 pound spaghetti

Dairy

  • ¾ cup heavy cream
  • 6 tablespoons unsalted butter
  • ⅔ cup finely grated Parmesan cheese
  • ⅓ cup finely grated Pecorino cheese

Pantry

  • Kosher salt, to taste
  • 2 teaspoons freshly grated black pepper

Instructions

  1. Prepare Lemon Zest and Juice: Using a vegetable peeler, remove two 2″-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands and set aside for serving. Finely grate the remaining zest into a large pot or Dutch oven. Cut the lemons in half, juice them to extract about 2-3 tablespoons, and set the juice aside in a small bowl.
  2. Cook Spaghetti: Bring a large pot of salted water to a boil and add the spaghetti. Cook, stirring occasionally, until the pasta is very al dente as it will finish cooking later in the sauce. Do not overcook.
  3. Start the Cream Sauce: Meanwhile, pour the heavy cream into a large skillet and add the grated lemon zest. Heat over medium heat until the cream begins to simmer, approximately 2 minutes. Reduce the heat to medium-low and gradually stir in the unsalted butter until the sauce becomes creamy and well emulsified. If you are not immediately ready for the next step, turn off the heat to prevent overcooking.
  4. Finish the Sauce and Combine Pasta: Just before the pasta reaches al dente, reserve ¾ cup of the pasta cooking liquid. Add this hot pasta water to the cream sauce in the skillet and return to medium heat. Drain the pasta and transfer it directly into the skillet with the sauce. Toss the pasta frequently, gradually adding the finely grated Parmesan and Pecorino cheese until melted and the sauce becomes luxuriously creamy. Stir in the reserved lemon juice and adjust seasoning with kosher salt as needed and freshly cracked black pepper.
  5. Serve: Divide the creamy lemon cacio e pepe among serving bowls. Garnish each serving with the reserved lemon zest strips and additional black pepper and grated Parmesan if desired. Serve immediately for best flavor and texture.

Notes

  • For best texture and meltability, grate cheeses fresh rather than using store-bought pre-shredded cheese.
  • Be careful not to overcook the pasta during boiling as it will finish cooking in the sauce.
  • The reserved pasta cooking water is essential to help emulsify the sauce for a creamy texture.
  • Adjust black pepper quantity according to your preferred spice level.

Keywords: Creamy Lemon Cacio e Pepe, Lemon Pasta, Spaghetti Cacio e Pepe, Italian Pasta Recipe, Creamy Pasta, Lemon Zest Pasta

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