ItalianRoman
Spaghetti Cacio e Pepe with White Pepper and Lemon
by Chef in Camicia · 306K subscribers on YouTube
A twist on the classic Roman pasta dish, adding fresh lemon zest to the creamy pecorino and white pepper sauce for a bright, aromatic finish.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 2
- Difficulty
- easy
Ingredients
5 items- 200 gSpaghettoni
- 300 gGrated Pecorino
- Fine Saltto taste
- White Pepperto taste
- Lemon Zestfrom 1 lemon
Method
- Pound the white pepper energetically in a mortar.
- In a large pan, add water and lightly salt it.
- As soon as the water reaches a boil, add the spaghetti directly to the pan and cook for its entire cooking time.
- Off the heat, toss (mantecare) with grated lemon zest, white pepper, and abundant pecorino until creamy.
- Plate: using a ladle and tongs, make a nest of pasta. Finish with some of the creamy sauce, more lemon zest, and white pepper.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
