Cacio e Pepe with Lemon


  • Coarse salt
  • 8 ounces thick spaghetti or bucatini
  • ½ stick unsalted butter, cut into 4 pieces, softened
  • 3 ounces Grana Padano cheese, grated (1 cup)
  • ¾ ounce Pecorino Romano cheese, grated (¼ cup)
  • 1 small lemon (preferably Meyer)
  • High-quality extra-virgin olive oil, for drizzling

1. Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining. 2. Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta ...

View full recipe at SpringPad


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