Lemony Cacio e Pepe

Name: Lemony Cacio e Pepe
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt; 1 pound spaghetti; 6 tablespoons unsalted butter; 2 1/2 teaspoons freshly ground black pepper, plus more for garnish; 1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon); 1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish; 1 cup freshly grated Parmigiano-Reggiano; 3 tablespoons chopped fresh chives

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Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 to 6 servings

Level: Easy

Total: 35 min
Active: 25 min

Yield: 4 to 6 servings

Ingredients

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Kosher salt

1 pound spaghetti

6 tablespoons unsalted butter

2 1/2 teaspoons freshly ground black pepper, plus more for garnish

1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)

1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish

1 cup freshly grated Parmigiano-Reggiano

3 tablespoons chopped fresh chives

Directions

Watch how to make this recipe.

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.