Lemony Cacio e Pepe4
This recipe is so darn simple you won’t believe it. It takes almost no time to cook, it's easy, authentic and most importantly, it is spectacular. The most important thing about nailing this recipe is using the right ingredients. For example, its best to buy Parmesan cheese as a whole block, not the kind thats already grated. Also, use high quality olive oil that is dark in color. Lastly, always use freshly ground pepper instead of the already ground kind you can buy in a spice bottle. This will be the difference between good and AMAZING!
Servings: 4 people
- 1 pound of pasta of your choice - I like using bucatini or fettuccine for this recipe.
- 3/4 cup grated Parmesan cheese - use a zester like this to get the cheese very fine.
- 1/2 cup high quality extra virgin olive oil
- The zest and juice of 1 lemon
- 1 egg
- 2 teaspoons salt
- 2 teaspoons pepper
- In a large bowl whisk together the grated Parmesan cheese, olive oil, lemon zest and juice, egg, salt and pepper. It should form a thick paste. Set aside and boil your pasta.
- Cook the pasta until al dente. You still want it to have good bite at this point without being chewy.
- Using tongs, add the pasta directly from the hot pasta water into the egg/cheese/olive oil mixture. Once all the pasta is added, add in 1/4 cup of the pasta water and whisk the pasta into the sauce very fast with the tongs.
- It is important to move quickly when adding the pasta and whisking together. This is to prevent the egg from scrambling. As you whisk together you’ll see this incredible pasta sauce begin to form. It’s a rich and creamy sauce and looks just like the $28 pasta you just had at the new little Italian place.
- Depending on how hot the pasta remains either transfer to a skillet to heat for 1 minute on high heat or serve immediately from the bowl.
- Top with a little fresh Parmesan and Italian parsley and enjoy this little bowl of heaven.