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
Boil pasta in salted water until al dente.
- 2
Toast crushed peppercorns in a dry pan until fragrant.
- 3
Whisk pasta water into grated cheese to create a paste.
- 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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