Cacio E Pepe With Lemon Zest Recipe by Max Terlizzi
Cooking Instructions 1 Bring a large pot of water to a boil and add the pasta. Heat a skillet over medium heat, then add freshly ground black pepper and toast it for a few minutes. Add 2 large ladlefuls of hot pasta cooking water to the skillet and let it simmer for a few minutes. 2 Drain the pasta halfway through its cooking time, reserving the cooking water. Finish cooking the pasta in the skillet, stirring often, until the water is absorbed and the pasta is cooked. Meanwhile, grate plenty of Pecorino cheese into a bowl, add a ladle of hot pasta water, and mix well until you get a thick, creamy sauce (be careful not to make it too runny). 3 Once the pasta has absorbed the water in the skillet and is creamy, turn off the heat and remove the skillet from the stove. Wait a few seconds, then add the creamy cheese mixture and stir quickly to combine everything until it’s smooth and creamy. Serve immediately and top with grated lemon zest. 4 5 6 1 Bring a large pot of water to a boil and add the pasta. Heat a skillet over medium heat, then add freshly ground black pepper and toast it for a few minutes. Add 2 large ladlefuls of hot pasta cooking water to the skillet and let it simmer for a few minutes. 1 Bring a large pot of water to a boil and add the pasta. Heat a skillet over medium heat, then add freshly ground black pepper and toast it for a few minutes. Add 2 large ladlefuls of hot pasta cooking water to the skillet and let it simmer for a few minutes. 2 Drain the pasta halfway through its cooking time, reserving the cooking water. Finish cooking the pasta in the skillet, stirring often, until the water is absorbed and the pasta is cooked. Meanwhile, grate plenty of Pecorino cheese into a bowl, add a ladle of hot pasta water, and mix well until you get a thick, creamy sauce (be careful not to make it too runny). 2 Drain the pasta halfway through its cooking time, reserving the cooking water. Finish cooking the pasta in the skillet, stirring often, until the water is absorbed and the pasta is cooked. Meanwhile, grate plenty of Pecorino cheese into a bowl, add a ladle of hot pasta water, and mix well until you get a thick, creamy sauce (be careful not to make it too runny). 3 Once the pasta has absorbed the water in the skillet and is creamy, turn off the heat and remove the skillet from the stove. Wait a few seconds, then add the creamy cheese mixture and stir quickly to combine everything until it’s smooth and creamy. Serve immediately and top with grated lemon zest. 3 Once the pasta has absorbed the water in the skillet and is creamy, turn off the heat and remove the skillet from the stove. Wait a few seconds, then add the creamy cheese mixture and stir quickly to combine everything until it’s smooth and creamy. Serve immediately and top with grated lemon zest. 4 4 5 5 6 6 More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! Cherry Tomato Tulip Salad 🍅🌷 "Autumn Islander" Pumpkin Bread Mitarashi Dango Easy Parmesan Crusted Chicken for 2 Chicken and Chorizo Carbonara "Autumn Islander" Pumpkin Bread Mitarashi Dango Easy Parmesan Crusted Chicken for 2 Chicken and Chorizo Carbonara Potato salad Beetroot rice Milk Cake Oats Tikki Swadist Rajma chatpte Baajre ki mathari Muli leaves bhaji Bhaji Pav Beasn ki kadi pakoda Mushroom masala Potato salad Beetroot rice Milk Cake Oats Tikki Swadist Rajma chatpte Baajre ki mathari Muli leaves bhaji Bhaji Pav Beasn ki kadi pakoda Mushroom masala