When the weather starts to cool, nothing is more comforting than a big plate of pasta. Garlic and lemon Cacio e pepe are carbs at their best — with cheese, butter, and garlic — what more do you want? Oh, and this can be prepped and on the table in under 20 minutes.
Garlic & Lemon Cacio e Pepe
Cook time 15 minutes
8 to 10 ounces uncooked, thin spaghetti pasta
1/2 cup salted butter
11/2 teaspoon cracked black pepper
1 tablespoon lemon zest
2 cloves garlic, finely chopped
1 cup pasta water
11/2 cups Parmesan cheese, plus an extra sprinkling for garnish
Kosher salt to taste
Squeeze of lemon juice
In a large pot of salted water, boil pasta until it is almost al dente. While pasta cooks, melt butter in a large skillet. Add pepper, and sizzle it in butter 1 to 2 minutes to bloom the spice. Once butter is sizzling but not browning, add lemon zest and chopped garlic. Sauté for another minute, and add pasta water and cooked pasta. Toss to coat, and add Parmesan cheese. Continue gently tossing pasta in the buttery sauce until cheese is melted. Add more pasta water as needed, and season with kosher salt. Serve with a squeeze of lemon juice and more Parmesan cheese.