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Martha Stewart
Cacio e Pepe with Lemon
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.
35
2,281
150
25 min
TOTAL TIME
973
CALORIES
$2.65
PER SERVING
Ingredients
8 INGREDIENTS
2 SERVINGS
coarse salt
1/2 stick unsalted butter
cut into 4 pieces, softened
3/4 oz pecorino romano cheese
grated
1 small lemon
8 oz spaghetti
3 oz grana padano cheese
grated
2 tsp pepper
plus more for garnish
extra-virgin olive oil
for drizzling
Directions
19 STEPS
15 min
PREP TIME
10 min
COOK TIME
25 min
TOTAL TIME
View Directions on Martha Stewart
Health Info
Macros
89g
CARBS
53g
FAT
32g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
14 Recipes for Cacio E Pepe
6
27 min
1
Romantic Cacio e Pepe for Two
4
20 min
4
Roman Cacio e Pepe Spaghetti
4
20 min
1
Roman Decadence: Simple and Elegant Cacio e Pepe
7
20 min
3
Creamy Bucatini Cacio e Pepe
5
20 min
4
Bucatini Cacio e Pepe
3
20 min
5
Pasta cacio e pepe
6
3
Cacio e Pepe Ramen
7
12
Butternut Squash Cacio e Pepe
Frequently Asked Questions
What is Cacio e Pepe?
What type of pasta should I use?
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 can I do if the sauce is too thick?
How do I store leftovers?
What are some variations of Cacio e Pepe?
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