Burnt Butter Lemon Cacio e Pepe
Servings 4
Ingredients
- ¼ cup plus 2 tablespoons butter divided
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon lemon zest
- 1 pound spaghetti
- 1 ½ cups finely grated parmesan
- ½ cup finely grated pecorino
- 2 tablespoons lemon juice
Instructions
- Melt ¼ cup butter in a large saute pan over low heat. Continue to heat until butter is deeply browned, almost burnt. Add black pepper and lemon zest and heat for 30 seconds, stirring to combine. Remove from heat and set aside while you cook the pasta.
- Heat a pot of water to a rolling boil over high heat. Add pasta and cook until al dente. Drain pasta, reserving 1 ½ cups cooking water.
- Turn on the heat for the burnt butter sauce to medium. Add cooked pasta, 1 cup reserved pasta water, and 2 tablespoons butter, stirring until butter is melted. Add parmesan and pecorino, stirring to combine until cheese is melted. Add additional reserved pasta water if the pasta is too dry. Season with salt and finish with lemon juice.
- Divide pasta into 4 plates and finish with extra freshly cracked black pepper and parmesan if desired. Serve immediately.