This creamy Lemon Pepper Pasta is indulgent and heavenly! It's just like a traditional cacio e pepe, but with lemon flavor thrown in!
I have always loved traditional cacio e pepe, or cheese and pepper pasta. But lately I have been really into lemon-flavored pastas, like my Limoncello Pasta. So, why not combine the two for a perfectly balance Lemon Pepper Pasta!
Recipe Origin
So, as far as I know (and please correct me if I am wrong!), lemon pepper pasta or lemon cacio e pepe doesn't really have a true origin. However, it is obviously heavily inspired by the traditional roman cacio e pepe.
Cacio e pepe was invented ages ago in Rome by the Roman shepherds. It is traditionally just made with 4 ingredients: pecorino cheese, pepper, pasta, and water.
Obviously, I have added my own twist to this recipe by incorporating the zest and juice of a lemon, but otherwise, this recipe is the same as the ones you'll find in Italy!
Why you'll love this recipe
- Unique Take - Make lemon pepper pasta for friends and impress them with this unique flavor profile!
- Quick & Easy - This recipe is beyond simple and effectively foolproof!
- Only 5 Ingredients - Just lemons, cheese, pepper, pasta, and water!
What you need for this recipe
Ingredients and Substitutions:
- Spaghetti - Use a high quality long pasta, like spaghetti or linguine. If using dried pasta, opt for the bronze extruded pastas, as they have more texture. If using fresh pasta, consider spaghetti or pici.
- Pecorino Romano - This is very similar to parmigiano. I recommend using pecorino, but if necessary, parmigiano reggiano can substitute. I recommend finding a good quality pre-grated pecorino, since this recipe uses a large amount. This should go without saying but please do not use the "cheese" in the green shaker tube.
- Whole Peppercorns - Whole black peppercorns are best, but fresh cracked can work too. I advise against using pre-ground pepper.
- Lemon - Zest it first, then juice it!
How to make this recipe
Step 1: Prepare Ingredients
Bring 4 cups of water to a boil with around ½ tablespoon of salt in the water.
Boil pasta to al dente according to box instructions.
Meanwhile, zest and juice 1 lemon.
Measure out 2 cups of pecorino and set aside.
Crush whole peppercorns using a mortar and pestle, a bowl and a flat object (such as the end of a handle-less rolling pin), or by putting peppercorns in a plastic bag and hitting them with a mallet.
Remove at least ½ cup of starchy pasta water. Set aside.
Drain and set aside cooked pasta.
Step 2: Begin the sauce
Heat a medium sized non-stick pan over medium heat.
Dry toast the crushed black peppercorns, stirring often until fragrant.
Add the lemon zest and stir to combine. The oils from the zest may sizzle a bit and should become very fragrant.
Once lightly toasted, add the lemon juice and turn the heat to low.
Stir to combine and allow to simmer gently on low heat for about 5 minutes.
Step 3: Finishing touches
In a medium-large mixing bowl (large enough for 3 cups of volume), add the grated pecorino cheese.
Make a small well in the middle and pour in the reserved pasta water.
Use a whisk to combine until the pecorino is thoroughly melted into a "cream."
Add cooked pasta to the pan with lemon and pepper. Toss to combine.
Use a rubber spatula to scoop all of the pecorino cream onto the pasta. Stir until well combined.
The dish should be plenty salty, but taste and add more if you wish.
Serve while hot and garnish with more black pepper and lemon zest and pecorino on top.
Expert Tips & Tricks:
- Black pepper has a very unique, floral, and almost fruity flavor and aroma. Because this is such a core ingredients in this recipe, please do not use pre-ground black pepper. I highly recommend using whole peppercorns and crushing them yourself, but fresh cracked will work too if necessary.
- Pecorino Romano cheese can sometimes be difficult to find, though I think it is worth the search! If necessary, a very high quality parmigiano reggiano or grana padano cheese can work instead.
- I recommend buying the pecorino cheese pre-grated (usually in a tub or bag–NOT THE GREEN TUBE!). However, if you can only find whole cheeses, cut the pecorino into cubes and throw it into a food processor or blender. It should be grated into a "dust" like texture, not microplaned.
Recipe FAQs
Often, lemon pepper is used as a sauce or rub for wings, so the spice may differ in that application. Used in this lemon pepper pasta recipe, it is hardly spicy. Any heat would come from the black pepper, which is extremely mild.
Cacio e pepe translates directly to "cheese and pepper." It is made using fresh cracked black pepper and pecorino romano cheese. This recipe adds lemon zest and lemon juice for a fun twist!
The sauce will become pretty solid once stored in the refrigerator. To reheat, I recommend adding a portion to a non-stick pan over medium heat with 1-2 tablespoon water and allow the cheese the melt and rehydrate.
Related Recipes
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Lemon Pepper Pasta (Lemon Cacio e Pepe)
Equipment
- 1 Large Pot
- 1 medium nonstick pan
- mortar & pestle **see step 5**
- microplane/zester
- 1 Whisk
- 1 Rubber Spatula
Ingredients
- 8 oz Spaghetti or Linguini
- 4 cups Water for pasta
- ½ tablespoon Salt for pasta water
- 2 cups Pecorino Romano Cheese grated finely
- ½ tablespoon Whole black peppercorns crushed
- ¼ cup Lemon juice 1 lemon
- ½ tablespoon Lemon zest
- ½ cup Reserved pasta water
Instructions
- Bring 4 cups of water to a boil with around ½ tablespoon of salt in the water.
- Boil pasta to al dente according to box instructions.
- Meanwhile, zest and juice 1 lemon.
- Measure out 2 cups of pecorino and set aside.
- Crush whole peppercorns using a mortar and pestle, a bowl and a flat object (such as the end of a handle-less rolling pin), or by putting peppercorns in a plastic bag and hitting them with a mallet.
- Remove at least ½ cup of starchy pasta water. Set aside.
- Drain and set aside cooked pasta.
- Heat a medium sized non-stick pan over medium heat.
- Dry toast the crushed black peppercorns, stirring often until fragrant.
- Add the lemon zest and stir to combine. The oils from the zest may sizzle a bit and should become very fragrant.
- Once lightly toasted, add the lemon juice and turn the heat to low.
- Stir to combine and allow to simmer gently on low heat for about 5 minutes.
- In a medium-large mixing bowl (large enough for 3 cups of volume), add the grated pecorino cheese.
- Make a small well in the middle and pour in the reserved pasta water.
- Use a whisk to combine until the pecorino is thoroughly melted into a "cream."
- Add cooked pasta to the pan with lemon and pepper. Toss to combine.
- Use a rubber spatula to scoop all of the pecorino cream onto the pasta. Stir until well combined.
- The dish should be plenty salty, but taste and add more if you wish.
- Serve while hot and garnish with more black pepper and lemon zest and pecorino on top.
Notes
- Black pepper has a very unique, floral, and almost fruity flavor and aroma. Because this is such a core ingredients in this recipe, please do not use pre-ground black pepper. I highly recommend using whole peppercorns and crushing them yourself, but fresh cracked will work too if necessary.
- Pecorino Romano cheese can sometimes be difficult to find, though I think it is worth the search! If necessary, a very high quality parmigiano reggiano or grana padano cheese can work instead.
- I recommend buying the pecorino cheese pre-grated (usually in a tub or bag–NOT THE GREEN TUBE!). However, if you can only find whole cheeses, cut the pecorino into cubes and throw it into a food processor or blender. It should be grated into a "dust" like texture, not microplaned.
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