Cacio e Pepe with Lemon and Fresh Herbs

Why You’ll Love This Summer Cacio e Pepe Recipe

Bright, buttery, lemony, and totally doable in 20 minutes.

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

This Summer Cacio e Pepe is your classic cheesy, peppery comfort pasta… with a sunny little twist. I added lemon zest, dried parsley, and yep… butter. Lots of it. It’s one of those meals that tastes like you know exactly 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. It’s literally just butter, cheese, pepper, and a lemon living its best life.

If you want an easy pasta night that still feels a little “summer fancy,” this lemony Cacio e Pepe is it. It’s bright, buttery, and comes together in about 20 minutes… perfect for those nights when you want something delicious without putting in a ton of effort. My girls and I love this one. It uses simple ingredients, big flavor, and is always better with a glass of wine.

What You’ll Need (Serves 2–3)

• 8 oz pasta (tagliatelle or any long noodle)

• 1 cup grated Pecorino Romano

• 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

Instructions

• Cook pasta in very salty water until al dente.

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

• Add a splash of pasta water to the skillet and stir.

• Slowly melt in the grated Pecorino Romano, stirring to form a creamy sauce.

• Add the cooked pasta, remaining 2 tbsp butter, and lemon zest. Toss until coated.

• Add more pasta water as needed to keep it creamy.

• Finish with dried parsley and a squeeze of lemon juice, if desired.

• Taste and adjust pepper, cheese, or lemon.

  
  

Wine Pairing Ideas

• Vermentino

• Pinot Grigio

• Dry Rosé