Lemon Zest Cacio e Pepe

    Lemon Zest Cacio e Pepe

    A citrusy twist on the Roman classic pasta using fresh cracked pepper and Pecorino Romano.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    15 minsEasy4 servings

    Nutrition per serving

    480

    Calories

    18g

    Protein

    65g

    Carbs

    16g

    Fat

    Ingredients

    • 1 lbSpaghetti
    • 1.5 cupsPecorino Romano
    • 2 tspBlack peppercorns
    • 1 tbspLemon zest
    • 1 cupPasta water

    Instructions

    1. 1

      Boil pasta in salted water until al dente.

    2. 2

      Toast crushed peppercorns in a dry pan until fragrant.

    3. 3

      Whisk pasta water into grated cheese to create a paste.

    4. 4

      Toss pasta with cheese paste, pepper, and lemon zest until creamy.

    Nutrition Facts

    Servings 4Serving Size 1

    Amount Per Serving

    Calories480

    % Daily Value *

    Total Fat 16g21%
    Saturated Fat 4.8g24%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 65g24%
    Dietary Fiber 5g18%
    Sugars 9.8g
    Protein 18g36%
    Vitamin A 200 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Lemon Zest Cacio e Pepe

    • • Let meat rest for 5 minutes after cooking to keep it juicy.
    • • Save a cup of pasta water — the starch helps bind sauces.
    • • Roll citrus on the counter before juicing to get more juice out.
    • • This is a great recipe for beginners — don't overthink it, just have fun!

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