Cacio e Pepe e Limone by @federicofusca

25 min
Medium

4 servings

šŸ

400 g

Pasta

šŸ§€

200 g

Pecorino Romano

šŸ’§

3.8 l

Water

šŸ«š

15 ml

Black Pepper

šŸ‹

2

Lemon

Preparation Steps

  1. Step 1/13

    Finely grate 200 g of Pecorino Romano cheese into a large mixing bowl.

    Pecorino Romano cheese
    šŸ§€fine grater
    šŸ„£large mixing bowl

  2. Step 2/13

    Zest both lemons, using only the yellow peel, and add the zest to the grated Pecorino Romano cheese.

    lemon
    Pecorino Romano cheese
    šŸ§€fine grater
    šŸ„£large mixing bowl

  3. Step 3/13

    Juice 1 lemon and set the lemon juice aside for the cheese cream.

    lemon
    šŸ„£large mixing bowl

  4. Step 4/13

    Bring 3.8 l of water to a boil on the stovetop.

    water

  5. Step 5/13

    Grate 1 tbsp of black pepper into a large pan and toast it over medium heat until strongly fragrant.

    black pepper
    šŸ§€fine grater
    šŸ„„wooden spoon

  6. Step 6/13

    Ladle 240 ml of hot cooking water into the toasted black pepper and stir to make pepper-infused water.

    water
    black pepper
    šŸ„„ladle
    šŸ„„wooden spoon

  7. Step 7/13

    Cook 400 g of spaghetti in the boiling water until about 2 minutes short of al dente.

    spaghetti
    water
    šŸ„¢tongs

  8. Step 8/13

    Transfer the undercooked spaghetti to the pan with pepper-infused water, reserving at least 480 ml of the pasta water.

    spaghetti
    water
    black pepper
    šŸ„¢tongs
    šŸ„„ladle

  9. Step 9/13

    Cook the spaghetti in the pepper-infused water, tossing frequently and adding reserved pasta water as needed until al dente and glossy.

    spaghetti
    water
    black pepper
    šŸ„¢tongs
    šŸ„„ladle

  10. Step 10/13

    Stir 120 ml of warm pasta water and the reserved lemon juice into the Pecorino Romano cheese until a smooth, thick cream forms.

    Pecorino Romano cheese
    water
    lemon
    šŸ„£large mixing bowl
    šŸ„„wooden spoon
    šŸ„„ladle

  11. Step 11/13

    Remove the pan from the heat and add the Pecorino Romano cream to the spaghetti.

    spaghetti
    Pecorino Romano cheese
    šŸ„¢tongs

  12. Step 12/13

    Toss vigorously until the sauce is creamy and emulsified, loosening it with a splash of reserved pasta water if needed.

    spaghetti
    water
    Pecorino Romano cheese
    šŸ„¢tongs
    šŸ„„ladle

  13. Step 13/13

    Serve immediately and finish each portion with extra lemon zest.

    lemon
    spaghetti
    šŸ§€fine grater

Composition

Ingredients

Types

Liquid, Spices, Seasoning, Fruit, Citrus

Ingredients

Pasta, Pecorino romano, Water, Black pepper, Lemon

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-free, Soy-free

Calories

560 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 83g, Fat: 14g, Fiber: 4g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 450mg, Sodium: 690mg, Iron: 3mg, Potassium: 260mg

Vitamins

Vitamin C: 17mg, Vitamin A: 190IU, Vitamin B12: 0.6Āµg

Preparation

Time Information

Preparation

10 minutes

Cooking

15 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

large mixing bowl, fine grater, tongs, wooden spoon, colander, ladle

Appliances

stovetop, microwave oven

Type

Type

Type Of Dish

Main Course, Pasta

Occasions

Lunch, Dinner, Summer meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@federicofusca

Origin

Cuisine

Italian, Roman

Geographic

Italy, Lazio

Various

Aspect

Texture

Creamy, Silky, Tender, Emulsified

Flavors

Salty, Tangy, Peppery, Savory, Citrusy, Sharp, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave in direct sunlight), fridge : 2 days (Store in an airtight container,Cool completely before refrigerating,Reheat gently with a splash of water), freezer : 1 month (Freeze in an airtight freezer-safe container,Texture of the cheese sauce may separate after thawing)