Lemon Cacio e Pepe
Updated Aug 31, 2025, Published on Apr 30, 2025
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If you enjoy traditional Cacio e Pepe, you’ll love this Lemon Cacio e Pepe which puts a zesty twist on the Roman classic! Cacio e Pepe, which translates to "cheese and pepper," is a minimalist pasta dish made with just pasta, black pepper, and Pecorino Romano. It’s known for its creamy, emulsified sauce that comes together without any cream or butter.
Looking for more Cacio e Pepe flavors? Try my One Pan Cacio e Pepe Risotto Orzo recipe!
Watch how to make it here!
Why You'll Love this Lemon Cacio e Pepe Recipe
- Zesty twist on a Roman classic: Bright lemon zest and juice lift the traditional cheese-and-pepper combo.
- Creamy, without heavy cream: Emulsifying pasta water, mascarpone, and a touch of butter gives you a silky sauce that’s still true to Cacio e Pepe’s minimalist spirit.
- Under 10 ingredients, 20 minutes: Perfect for a stress-free dinner, this dish uses fewer than ten simple ingredients and is ready in about 20 minutes.
- Simple technique: A quick toss of pasta water, garlic, butter, and cheese creates a glossy, restaurant-worthy sauce.
- Versatile & crowd-pleasing: Add grilled shrimp or chicken if you like, but this dish stands strong on its own.
Recipe Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Spaghetti: A long shape of pasta will work best for this dish. I prefer spaghetti for this recipe, but you could also try linguine, fettuccine, tagliatelle, or bucatini.
- Black Pepper: Freshly cracked, coarsely ground black pepper adds a much bolder flavor than pre-ground black pepper.
- Parmesan Cheese: Traditional Cacio e Pepe is made with Pecorino Romano, which has a sharper, saltier flavor than Parmesan. Feel free to use it if you prefer a more classic taste. I used finely grated Parmesan (microplaned), which melts quickly and helps create a smooth, creamy sauce that coats the pasta perfectly.
Lemon Cacio e Pepe (Step-by-Step Instructions)
See the recipe card below for the full list of instructions.
- Prep ingredients while the spaghetti cooks. Microplane cheese, zest lemon, and mince garlic.
- Cook the black pepper and garlic then add butter and pasta water.
- Add the cooked pasta and mix in Parmesan, mascarpone, and lemon juice.
- Serve with more lemon, cheese, and black pepper.
Ready to try it? Scroll to the recipe card below for exact ingredient amounts and full instructions.
Recipe Tips & Tricks
- Use freshly cracked pepper: Coarsely ground, freshly cracked black pepper adds a bold flavor and signature texture that gives this dish its classic kick.
- Grate your cheese finely: I recommend microplaning your Parmesan (or Pecorino Romano) to help it melt smoothly into the pasta and create a creamy, emulsified sauce.
- Check your heat: Lower the heat before adding cheese to prevent clumping and ensure the sauce stays silky.
- Reserve extra pasta water: Use the pasta water to adjust the consistency of the sauce. Add additional splashes until the texture is just right.
- Don’t skip the lemon zest: A touch of lemon zest on top brightens the whole dish and enhances the flavor without overpowering the cheese and pepper.
Lemon Cacio e Pepe FAQ's
Yes! Pecorino Romano is the traditional cheese in classic Cacio e Pepe and offers a saltier, tangier flavor. Use whichever you prefer, or even a blend of both.
Definitely. While spaghetti is traditional, bucatini, linguine, or another long pasta shape will work. Just be sure to reserve pasta water for the sauce no matter what shape you use!
No. Traditional Cacio e Pepe doesn’t include garlic, but I love the savory depth it adds in this lemony variation.
I wouldn't suggest making this dish ahead of time. This pasta is best enjoyed fresh. The sooner you eat it, the better!
Yes! This dish pairs beautifully with grilled chicken or sautéed shrimp for a heartier option.
Did you try this Lemon Cacio e Pepe recipe? Leave a Review!
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Lemon Cacio e Pepe
Equipment
Ingredients
- 12 ounces Spaghetti, reserve 1 cup pasta water
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Black Pepper, coarsely ground
- 3 cloves Garlic, minced
- 2 tablespoons Butter
- ½ cup Parmesan Cheese, finely grated; additional to serve
- 3 tablespoons Mascarpone Cheese
- 2 tablespoons Lemon Juice, more or less to taste; reserve lemon zest for serving
- Kosher Salt & Black Pepper, to taste
Instructions
- Cook the spaghetti in generously salted water until al dente, according to package instructions. Before draining, reserve 1 cup of pasta water.
- Meanwhile, heat the olive oil in a large pan over medium heat. Add the black pepper and minced garlic. Cook for about 2 minutes, stirring often, until sizzling and fragrant.
- Add ¼ cup of the reserved pasta water and the butter to the pan. Cook for about 2 minutes, or until the butter is melted and the sauce begins to thicken slightly.
- Reduce heat to low. Add the cooked pasta and Parmesan to the pan, stirring with a fork until the cheese melts and coats the pasta. Add splashes of pasta water as needed to create a creamy sauce, then stir in the mascarpone and lemon juice. Season to taste with Kosher salt and more black pepper.
- Divide the pasta among bowls. Top with lemon zest, more grated Parmesan, and additional cracked black pepper, if desired.
Video
Notes
- Serving Suggestions: Pair this pasta with a simple arugula salad dressed in lemon juice, extra virgin olive oil, salt, and pepper. For a more complete meal, try topping the pasta with sautéed shrimp or grilled chicken.
- This recipe was inspired by J. Kenji López-Alt's Cacio e Pepe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this one! So bright and creamy while still giving CLASSIC