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Cacio e Pepe with Lemon

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Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.

Source: Martha Stewart Living, February 2013
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  • MS11402627
    22 APR, 2013
    How can something this simple be so absolutely amazing? Don't skimp on the ingredients, they are worth every bite.
    Reply
  • MS11493397
    11 APR, 2013
    Delicious! I was shocked how fantastic this recipe was. The lemon cuts the intensity of the cheese and it really is creamy and just delicious. We ate it as a main course. I have made it several times and with several kinds of cheeses. The first time I only had parmesan and it was still spectacular. Hint: Make homemade pasta, it is worth the effort. Fresh pasta soaks up the sauces perfectly.
    Reply

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