Summer Cacio e Pepe with Lemon

Bright, buttery, lemony—and on the table in about 20 minutes.

This Summer Cacio e Pepe is bright, buttery, and ready in about 20 minutes. Made with simple ingredients like Pecorino Romano, black pepper, butter, and fresh lemon zest, this pasta is cozy comfort food with a fresh summer twist.

If you love easy pasta recipes that feel a little elevated, this lemony Cacio e Pepe is the perfect weeknight dinner.

Why You’ll Love This Lemon Cacio e Pepe

• Ready in 20 minutes

• Uses simple pantry ingredients

• Creamy, cheesy, and bright with lemon

• Feels fancy without being complicated

• Perfect for warm nights and casual entertaining

This recipe takes classic Cacio e Pepe and lightens it up with lemon zest and parsley, making it ideal for summer pasta nights. It’s rich but balanced, comforting yet fresh and always better with a glass of wine.

Ingredients

• 8 oz long pasta (tagliatelle, spaghetti, or linguine)

• 1 cup grated Pecorino Romano cheese

• 1–1½ tsp freshly cracked black pepper

• Zest of 1 lemon

• 1–2 tsp lemon juice (optional)

• 3 tsp dried parsley (or fresh)

• Salt (for pasta water)

• 4 tbsp butter

How to Make It

• Cook pasta in heavily salted water until al dente. Reserve 1 cup of pasta water before draining.

• In a large skillet, melt 2 tablespoons butter over medium heat. Add black pepper and toast until fragrant.

• Add a splash of reserved pasta water and stir.

• Slowly stir in Pecorino Romano until a creamy sauce forms.

• Add cooked pasta, remaining butter, and lemon zest. Toss to coat.

• Add more pasta water as needed to keep the sauce smooth and creamy.

• Stir in parsley and finish with lemon juice, if using.

• Taste and adjust seasoning with more cheese, pepper, or lemon.

  
  

Best Wine Pairings for Cacio e Pepe

• Vermentino

• Pinot Grigio

• Dry Rosé

These crisp, acidic wines pair beautifully with the buttery, peppery flavors and bright lemon notes.