Lemon Cacio e Pepe

I first learned to make Cacio e Pepe while I was in Italy, and it's one of those recipes I've never forgotten.

I loved how something made with just a few simple ingredients could taste so rich and comforting.

Over the years, I've started adding fresh lemon zest and a little parsley to make it feel a little lighter for spring and summer. It's not completely traditional... but it's become one of my favorite ways to make it.

If you love simple pasta recipes that let a few good ingredients shine, I think you'll love this one too.

Why You'll Love This Recipe

• Ready in about 20 minutes.

• Made with simple pantry ingredients.

• Creamy without heavy cream.

• Bright, buttery, and full of fresh lemon flavor.

• Perfect for weeknight dinners or date night at home.

  
  

Ingredients

Before you start, gather these simple ingredients.

• 8 ounces spaghetti, linguine, or tagliatelle

• 1 cup freshly grated Pecorino Romano cheese

• 1 to 1½ teaspoons freshly cracked black pepper

• Zest of 1 lemon

• 1–2 teaspoons fresh lemon juice (optional)

• 3 tablespoons chopped fresh parsley (or 1 teaspoon dried)

• 4 tablespoons butter

• Salt (for the pasta water)

How to Make Lemon Cacio e Pepe

1. Cook the pasta.

Bring a large pot of salted water to a boil.

Cook the pasta until al dente.

Before draining, reserve about 1 cup of the pasta water.

2. Toast the pepper.

Melt 2 tablespoons of butter in a large skillet over medium heat.

Add the cracked black pepper and cook for about a minute until fragrant.

3. Build the sauce.

Add a splash of the reserved pasta water.

Slowly stir in the Pecorino Romano until the sauce becomes creamy.

4. Finish the pasta.

Add the cooked pasta, remaining butter, lemon zest, and parsley.

Toss until everything is coated, adding more pasta water as needed to create a silky sauce.

If you'd like a little extra brightness, finish with a squeeze of fresh lemon juice.

Serve immediately with extra Pecorino and black pepper.

Make It Your Own

• Add grilled chicken for extra protein.

• Toss in fresh spinach just before serving.

• Top with grilled shrimp.

• Use Parmesan if you don't have Pecorino Romano.

• Add crushed red pepper flakes for a little heat.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently with a splash of water to loosen the sauce.

A Few Questions You Might Have

What does Cacio e Pepe mean?

"Cacio e Pepe" literally means cheese and pepper. It's a classic Roman pasta made with just a few simple ingredients.

Can I use Parmesan instead?

Yes! Pecorino Romano has a sharper flavor, but Parmesan works well too.

Why reserve the pasta water?

The starchy pasta water helps create the silky sauce that coats the noodles.

Can I add protein?

Absolutely. Grilled chicken or shrimp are both great additions.

A Few Final Thoughts

This Lemon Cacio e Pepe proves you don't need a long list of ingredients to make a delicious dinner.

It's buttery, cheesy, bright with fresh lemon, and comes together in about 20 minutes... exactly the kind of recipe I love on a busy weeknight.

If you make it, I'd love to hear what you think. Leave a comment below and let me know!

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.