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
- Don't rinse your pasta after draining; the starch is crucial for creating that creamy cacio e pepe sauce.
- If your sauce seems too thick, gradually add a tablespoon or two more of the reserved pasta water until it reaches your desired consistency. I always keep a little extra on hand just in case.
- For a perfect emulsion, remove the skillet from direct heat when adding the cheeses. This prevents them from clumping and ensures a smooth, glossy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce seems too thick, gradually add a tablespoon or two more of the reserved pasta water until it reaches your desired consistency. I always keep a little extra on hand just in case.
- For a perfect emulsion, remove the skillet from direct heat when adding the cheeses. This prevents them from clumping and ensures a smooth, glossy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.