Lemony Cacio e Pepe

• servings: 6 servings
• total time: 35 minutes

Ingredients

Kosher salt

1 pound spaghetti

6 tablespoons unsalted butter

2 1/2 teaspoons freshly ground black pepper, plus more for garnish

1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)

1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish

1 cup freshly grated Parmigiano-Reggiano

3 tablespoons chopped fresh chives

Directions

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.

Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

Nutrition

• Calories: 612
• Total Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 82mg
• Sodium: 820mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Total Sugars: 3g
• Protein: 30g