Valerie adds a lemony zing to this classic cheese and black pepper pasta!
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Valerie Bertinelli is more than a successful actress. She’s a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Lemony Cacio e Pepe
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 35 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
Kosher salt
1 pound spaghetti
6 tablespoons unsalted butter
2 1/2 teaspoons freshly ground black pepper, plus more for garnish
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
1 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.
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Valerie Bertinelli’s Lemony Cacio e Pepe | Valerie’s Home Cooking | Food Network