Creamy Cacio e Pepe with Arugula & Lemon
Cacio e Pepe: master this creamy Roman classic with fresh arugula and lemon. A quick, satisfying, and flavorful pasta dish ready in minutes.
Ingredients
- 1 pound bucatini pasta
- 4 tablespoons salted butter
- 1 1/2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup fresh grated pecorino cheese
- couple handfuls baby arugula
- fresh basil
- lemon zest
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook for 30 seconds to 1 minute, until toasted.
- Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted and the sauce is creamy.
- Remove from the heat, add the arugula, toss until the greens are wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce. Transfer to a bowl and serve topped with fresh basil and lemon zest. Enjoy!
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.