🇮🇹 Summer Cacio e Pepe Recipe with Lemon and Fresh Herbs

Why You’ll Love This Summer Cacio e Pepe Recipe

🍋 Bright, buttery, and ready in 20 minutes.

A Pasta That Feels Like a Vacation (Minus the Airport)

This summer Cacio e Pepe recipe is a cheesy, peppery classic — with a lemony twist and fresh herbs for sunny vibes. I added lemon zest, dried parsley, and yep... butter. Lots of it. It’s the kind of dish that tastes like you know what you’re doing, even if you just poured a glass of wine and hoped for the best. (Relatable.)

Don’t worry — it tastes fancier than it is. Just butter, cheese, pepper, and a lemon living its best life.

🛒 What You’ll Need (Serves 2–3)

• 8 oz pasta (I used tagliatelle, but any long noodle works)

• 1 cup grated Pecorino Romano (I buy mine pre-grated from The Fresh Market — no shame, just vibes)

• 1–1½ tsp black pepper (freshly cracked = more flavor)

• Zest of 1 lemon 🍋

• 1–2 tsp lemon juice (optional, for brightness)

• 3 tsp dried parsley (or fresh if your plant’s still alive)

• Salt (for pasta water)

• 4 tbsp butter (yes, really)

👩‍🍳 Let’s Make It

• Boil your pasta in very salty water. Like “salty enough to feel judged by a chef” salty.

• Toast the black pepper in 2 tbsp of butter in a large skillet over medium heat. Let it get warm and fragrant (like your kitchen should smell when guests walk in and you pretend you cook like this every night).

• Add a splash of pasta water and stir. Then slowly melt in the grated cheese. (Pre-grated from The Fresh Market counts as homemade if you put it in a cute bowl).

• Add the cooked pasta, the rest of the butter (2 more tbsp), lemon zest, and toss everything together. Add more pasta water to keep it creamy — this is not the time to be dry.

• Finish with 3 tsp dried parsley and a little squeeze of lemon juice if you’re into the zing. Stir, taste, and chef’s kiss.

🍷 Wine Pairing Ideas

• Crisp white like Vermentino or Pinot Grigio

• A dry rosé if you're feeling summery

• Or whatever’s already open because we’re not wasting wine over here

📸 Share Your Pasta Pics!

Made this? Tag me @midlifewinewander. I want to see your bowls, your wine glass, and your "I totally cooked that" proud face.

🍷 Shop My Wine Favorites

If you’re the kind of person who likes to sip while you stir (same), here are a few of my go-to wines that would pair perfectly with this lemony Cacio e Pepe:

• Vermentino – crisp, citrusy, and tastes like summer in a glass👉 Shop my favorite Vermentino

  
  

• Gavi di Gavi – bright, minerally, and SO good with cheese👉 Try this Gavi I love

  
  

• Pinot Grigio – always a safe, refreshing pick👉 Click here for a great value bottle

  
  

• Dry Rosé – for patio nights and pasta with vibes👉 Rosé all day? Yes, please

  
  

I earn a small commission when you shop through these links, at no extra cost to you — which helps fund my wine habit and my next pasta adventure 🥂