Name: Cacio e Pepe with Lemon
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: Coarse salt; 3/4 ounce Pecorino Romano cheese, grated (1/4 cup); 1/2 stick unsalted butter, cut into 4 pieces, softened; 2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish; 8 ounces thick spaghetti or bucatini; 1 small lemon (preferably Meyer); 3 ounces Grana Padano cheese, grated (1 cup); High-quality extra-virgin olive oil, for drizzling

Cacio e Pepe

Can I use Parmesan instead of Pecorino Romano?

What is the best way to grate the cheese?

How do I prevent the sauce from clumping?

What are some variations of Cacio e Pepe?

Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.

Milk

Wheat

Vegetarian

Seasonings

gram

Coarse Salt

Cheese

Grated Pecorino Romano Cheese

Butter & Margarine

unsalted butter

black pepper

Pastas & Noodles

spaghetti

Fresh Fruit

lemon

grana padano cheese

Oils

milliliter

extra virgin olive oil

Vitamin E

Vitamins

Saturated Fat

Sodium

Minerals

Potassium

Vitamin A

Lycopene

Cholesterol

Vitamin K

Protein

Calories

Water

Calories from Fat

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Lutein+zeaxanthin

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Vitamin C

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Phosphorus

Magnesium

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

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Cacio e Pepe with Lemon

Baking Goods

Dairy

Pasta, Sauces, Grain

Produce

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