Cacio E Pepe Linguini With Lemons Recipe

Time25m

Serves4

A classic Italian dish, Butter Club recipe, the first month is free.

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Ingredients

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1
Cook the Linguini
In a large pot of boiling salted water, cook the linguini according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
2
Prepare the Sauce
In the same pot, melt the unsalted butter over medium heat. Add the freshly ground black pepper and toast for about 1 minute until fragrant.
3
Combine Pasta and Sauce
Add the drained linguini to the pot and toss to coat in the butter and pepper mixture. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your desired creaminess.
4
Add Cheese and Lemon
Remove the pot from heat and stir in the grated Pecorino Romano cheese, lemon zest, and lemon juice. Toss until the pasta is evenly coated and creamy.
5
Serve
Plate the Cacio e Pepe linguini and garnish with extra Pecorino Romano cheese and freshly cracked black pepper if desired. Serve immediately.