Cacio e pepe e limone is a contemporary evolution of the classic cacio e pepe that incorporates the acidity and freshness of lemon, probably inspired by Rome's proximity to the Amalfi Coast and its lemons. It is a dish that has gained popularity in modern Roman restaurants that reinterpret tradition without betraying it. The lemon provides a bright balance that cuts the intensity of the pecorino and highlights the pepper.
Italian
Spaghetti Cacio e Pepe e Limone
Spaghetti Cacio e Pepe e Limone from Italy: traditional recipe step by step, with chef tips and clear timings.
- Italy
- MAIN COURSES
- Vegetarian
- Light
- High protein
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 500 kcal
- Protein 22 g
- Fiber 2.5 g
- Carbohydrates 58 g
- Fat 20 g
- Sodium 650 mg
Story behind the dish
Preparation
Spaghetti Cacio e Pepe e Limone is a preparation from Italy with easy difficulty. Reserve about 22 minutes in total (10 for mise en place and preparation, 12 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of spaghetti.
- Have ready: 180 g finely grated Pecorino Romano.
- Have ready: Juice of 2 lemons.
- Have ready: Zest of 2 organic lemons.
- Have ready: 2 teaspoons toasted black pepper.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Dry toast the peppercorns and crush them irregularly in a…
Dry toast the peppercorns and crush them irregularly in a mortar.
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Prepare the pecorino cream by mixing the cheese with the cooking water…
Prepare the pecorino cream by mixing the cheese with warm cooking water and lemon juice until you obtain a creamy and acidic sauce.
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Cook the spaghetti al dente in salted water
Cook the spaghetti al dente in salted water, reserving plenty of cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Mix the drained pasta with the toasted pepper in a pan...
Mix the drained pasta with the toasted pepper in a large frying pan off the heat.
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Add the pecorino and lemon cream
Add the pecorino and lemon cream, mix vigorously, adding cooking water until the desired texture is achieved.
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Serve with fresh lemon zest
Serve with fresh lemon zest, ground pepper and pecorino flakes.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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