Discover how to make a trending Italian dish, Lemon and Arugula Cacio e Pepe. This simple recipe adds a fresh twist to a classic pasta.
Cacio e Pepe, which means “cheese and pepper” in Italian, is a classic dish from Rome known for its simplicity and deliciousness. While living in London, I frequently visited Italian restaurants that served this dish in its traditional form. However, it was during a trip to Italy, wandering the quaint streets of Rome, where I truly fell in love with it. Inspired by the fresh, vibrant flavors of Italian cuisine, I’ve added lemon and arugula to the classic recipe, introducing a fresh twist that brightens the dish and brings a bit of zest and color.
Why This Lemon and Arugula Cacio e Pepe is Trending
This version of Cacio e Pepe is perfect for those who enjoy a classic dish but are looking for something a little different and refreshing. The lemon adds a light, zesty flavor that cuts through the richness of the cheese, while the arugula introduces a peppery bite that complements the cracked black pepper beautifully. This dish is trending because it’s both familiar and new, offering a unique take on a beloved classic that’s easy to make and delightful to taste.
Ingredients List
For this refreshing take on Cacio e Pepe, you will need:
- Spaghetti: 400 grams, the traditional choice for Cacio e Pepe
- Pecorino Romano Cheese: 1 cup, freshly grated
- Fresh Cracked Black Pepper: 2 teaspoons, or to taste
- Lemon: Zest of 1 lemon, and 3 tablespoons of juice
- Arugula: 1 cup, roughly chopped
- Olive Oil: 1 tablespoon, for finishing
- Salt: To taste, for the pasta water
Cooking Time and Serving Information
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Serves: 4 people
Cooking Tools Needed
- Large Pot: For boiling pasta
- Mixing Bowls: For mixing cheese and pepper, and tossing the pasta
- Microplane or Grater: For zesting the lemon
- Colander: For draining the pasta
Step-by-Step Cooking Instructions
1. Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. This ensures the pasta is still firm to the bite.
- Reserve about 2 cups of pasta water before draining. This starchy water is crucial for creating a silky sauce.
2. Prepare the Cheese Mixture:
- In a mixing bowl, combine the freshly grated Pecorino Romano cheese and cracked black pepper. The heat from the pasta and water will melt the cheese, forming a creamy sauce.
- Add a little hot pasta water to the cheese and stir to create a smooth paste. This helps prevent clumping when the pasta is added.
3. Combine Pasta and Cheese:
- Return the drained pasta to the pot over low heat. Quickly add the cheese mixture, tossing continuously to coat the spaghetti evenly. Gradually add more pasta water until the sauce reaches a creamy consistency. The sauce should cling to the pasta without being watery.
- Turn off the heat to avoid overheating the cheese, which can make the sauce gritty.
4. Add the Lemon and Arugula:
- Stir in the lemon zest and a 3 tablespoons of lemon juice, adjusting according to taste. The acidity and freshness of the lemon lift the flavors and cut through the richness of the cheese.
- Add the chopped arugula and toss until just wilted. The heat from the pasta will soften the arugula slightly, integrating it into the dish.
5. Serve:
- Divide the pasta among plates. Drizzle with a little olive oil and give a final toss. Serve immediately while hot and creamy.
- Optionally, garnish with additional grated cheese or a light sprinkle of extra lemon zest for an added zing.
Nutritional Information
This Lemon and Arugula Cacio e Pepe offers a balanced mix of nutrients:
- Calories: Approximately 500 per serving.
- Protein: 20 grams per serving, mostly from the cheese, supporting muscle maintenance.
- Carbohydrates: 75 grams per serving, providing energy through the pasta.
- Fats: 15 grams per serving, mainly from the cheese and olive oil, which help in nutrient absorption.
- Fiber: Low; however, the arugula adds a small amount.
Frequently Asked Questions (FAQs)
Can I use other types of pasta for this dish?
- Yes, while spaghetti is traditional, other long pasta such as linguine or bucatini can also work well with this sauce.
How can I make this dish gluten-free?
- Easily substitute the regular spaghetti with your favorite gluten-free pasta. Just be sure to check the cooking instructions as gluten-free pasta can have different cooking times.
What if I don’t like arugula?
- If arugula isn’t your thing, you can substitute it with fresh spinach or even basil for a different yet delightful flavor profile.
Tips for Perfect Lemon and Arugula Cacio e Pepe Every Time
- Fresh Ingredients: Use the freshest lemon for zest and juice, and freshly cracked black pepper for the best flavor.
- Cheese Quality: Opt for high-quality Pecorino Romano and grate it yourself to avoid pre-grated cheeses that may contain anti-caking agents, which can affect the smoothness of your sauce.
- Pasta Water is Key: Don’t forget to reserve plenty of pasta water. It’s essential for adjusting the sauce’s consistency and achieving that silky, clingy texture that defines a great Cacio e Pepe.
- Serving Temperature: Serve the pasta hot. As it cools, the sauce may start to solidify, affecting the creamy texture.
Lemon and Arugula Cacio e Pepe is an excellent dish for anyone looking to explore a new twist on a classic Italian recipe. It’s simple to make, full of flavor, and perfect for a quick weeknight dinner or a casual gathering with friends. Enjoy the vibrant tastes and the satisfaction of a meal well made!
Lemon and Arugula Cacio e Pepe
Cacio e Pepe, which means "cheese and pepper" in Italian, is a classic dish from Rome known for its simplicity and deliciousness. I've added lemon and arugula to the classic recipe, introducing a fresh twist that brightens the dish and brings a bit of zest and color.
Equipment
- Large Pot: For boiling pasta
- Mixing Bowls: For mixing cheese and pepper, and tossing the pasta
- Microplane or Grater: For zesting the lemon
- Colander: For draining the pasta
Ingredients
- 400 grams of Spaghetti
- 1 cup of grated Pecorino Romano Cheese or parmesan
- 2 teaspoons of black pepper or to taste
- 1 grated lemon zest and a 3 tablespoons of lemon juice
- 1 cup of Arugula roughly chopped
- 1 tablespoon of olive oil
- Salt: To taste for the pasta water
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8 minutes. Reserve about 2 cups of pasta water before draining. This starchy water is crucial for creating a silky sauce.
- In a mixing bowl, combine the freshly grated Pecorino Romano cheese and cracked black pepper. The heat from the pasta and water will melt the cheese, forming a creamy sauce.
- Add a little hot pasta water to the cheese and stir to create a smooth paste. This helps prevent clumping when the pasta is added.
- Return the drained pasta to the pot over low heat. Quickly add the cheese mixture, tossing continuously to coat the spaghetti evenly. Gradually add more pasta water until the sauce reaches a creamy consistency. The sauce should cling to the pasta without being watery.
- Turn off the heat to avoid overheating the cheese, which can make the sauce gritty.
- Stir in the lemon zest and a 3 tablespoons of lemon juice, adjusting according to taste.
- Add the chopped arugula and toss until just wilted.
- Divide the pasta among plates. Drizzle with a little olive oil and give a final toss. Serve immediately while hot and creamy.
- Optionally, garnish with additional grated cheese or a light sprinkle of extra lemon zest for an added zing.
Notes
Tips for Perfect Lemon and Arugula Cacio e Pepe Every Time
- Fresh Ingredients: Use the freshest lemon for zest and juice, and freshly cracked black pepper for the best flavor.
- Cheese Quality: Opt for high-quality Pecorino Romano and grate it yourself to avoid pre-grated cheeses that may contain anti-caking agents, which can affect the smoothness of your sauce.
- Pasta Water is Key: Don’t forget to reserve plenty of pasta water. It’s essential for adjusting the sauce’s consistency and achieving that silky, clingy texture that defines a great Cacio e Pepe.
- Serving Temperature: Serve the pasta hot. As it cools, the sauce may start to solidify, affecting the creamy texture.
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