Fairway's Lemony Cacio e Pepe with Fresh Herbs
Fairway MarketFairway's Lemony Cacio e Pepe with Fresh Herbs
Ingredients
- 1 pound spaghetti
- 2 teaspoons black peppercorns, freshly cracked
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups Pecorino Romano cheese, finely grated, plus more for serving
- 1/2 cup Parmesan cheese, finely grated
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh chives, thinly sliced
- 1 teaspoon kosher salt, plus more, as needed
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water. Drain the spaghetti and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium heat. Add the freshly cracked black peppercorns and toast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them.
⏱️ 2 min
- 3
Add the unsalted butter and extra virgin olive oil to the skillet with the toasted peppercorns. Let the butter melt and sizzle gently, swirling to combine with the oil and peppercorns.
⏱️ 1 min
- 4
Add the cooked, drained spaghetti directly to the skillet with the butter, oil, and peppercorns. Toss to coat the pasta evenly.
⏱️ 1 min
- 5
Reduce the heat to low. Add 1 1/2 cups of the finely grated Pecorino Romano cheese, 1/2 cup of the finely grated Parmesan cheese, and 1 cup of the reserved pasta water to the skillet. Using tongs, vigorously toss and stir the pasta for 2-3 minutes, until the cheeses melt and emulsify with the pasta water to create a creamy, glossy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min
- 6
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh parsley, and sliced fresh chives. Taste and adjust seasoning with additional kosher salt, if needed. Remember that Pecorino Romano is quite salty.
⏱️ 1 min
- 7
Serve immediately in warm bowls, garnished with extra grated Pecorino Romano cheese and a drizzle of good quality extra virgin olive oil, if desired. This dish is best enjoyed fresh.
Kitchen Tools
Nutrition Facts (per serving)
Fairway MarketFairway's Lemony Cacio e Pepe with Fresh Herbs
Ingredients
- 1 pound spaghetti
- 2 teaspoons black peppercorns, freshly cracked
- 4 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups Pecorino Romano cheese, finely grated, plus more for serving
- 1/2 cup Parmesan cheese, finely grated
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh chives, thinly sliced
- 1 teaspoon kosher salt, plus more, as needed
Instructions
- 1
Bring a large pot of heavily salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve 2 cups of the starchy pasta water. Drain the spaghetti and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat a large, deep skillet or Dutch oven over medium heat. Add the freshly cracked black peppercorns and toast for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn them.
⏱️ 2 min - 3
Add the unsalted butter and extra virgin olive oil to the skillet with the toasted peppercorns. Let the butter melt and sizzle gently, swirling to combine with the oil and peppercorns.
⏱️ 1 min - 4
Add the cooked, drained spaghetti directly to the skillet with the butter, oil, and peppercorns. Toss to coat the pasta evenly.
⏱️ 1 min - 5
Reduce the heat to low. Add 1 1/2 cups of the finely grated Pecorino Romano cheese, 1/2 cup of the finely grated Parmesan cheese, and 1 cup of the reserved pasta water to the skillet. Using tongs, vigorously toss and stir the pasta for 2-3 minutes, until the cheeses melt and emulsify with the pasta water to create a creamy, glossy sauce. If the sauce is too thick, add more reserved pasta water, 1/4 cup at a time, until desired consistency is reached.
⏱️ 5 min - 6
Remove the skillet from the heat. Stir in the lemon zest, lemon juice, chopped fresh parsley, and sliced fresh chives. Taste and adjust seasoning with additional kosher salt, if needed. Remember that Pecorino Romano is quite salty.
⏱️ 1 min - 7
Serve immediately in warm bowls, garnished with extra grated Pecorino Romano cheese and a drizzle of good quality extra virgin olive oil, if desired. This dish is best enjoyed fresh.