Lemon Cacio e Pepe

5 from 2 votes

A zesty twist on the Roman classic! This cheesy, peppery pasta is elevated with garlic, mascarpone, and fresh lemon. It’s a simple yet elegant dish that comes together in under 20 minutes with fewer than 10 ingredients.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: 30 Minutes or Less, Lemon, Mascarpone, Pasta, Quick and Easy

Servings:

Author: Carolyn Stilwell

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 Unsalted 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

US Customary - Metric

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