Creamy Lemon Cacio E Pepe - What's Gaby Cooking (2024)

Cacio e Pepe may seem like a simple dish with its minimal ingredients, but achieving the perfect balance and texture can be quite challenging. Here are some reasons why it can be hard to execute perfectly:

Cheese Clumping: The most common problem with Cacio e Pepe is the cheese clumping together instead of melting into a smooth sauce. This can happen if the cheese is not finely grated, if it's added to the pasta when it's too hot, or if the pasta is too dry.

Sauce Consistency: Achieving the right sauce consistency requires the perfect balance between the starchy pasta water, cheese, and pepper. Too much water can make the sauce runny, while too little can make it clumpy.

Pasta Cooking: The pasta needs to be cooked to the perfect al dente texture. Overcooked pasta will not hold the sauce well, while undercooked pasta can ruin the dish's texture.

Timing: The ingredients need to be added at the right time and in the right order. If things are done out of sequence or if there's a delay in combining the ingredients, the sauce may not emulsify properly.

Temperature: The temperature of the pasta and the pan can affect how the cheese melts. If it's too hot, the cheese may seize and clump. If it's too cool, the cheese may not melt properly, leading to a grainy texture.

Quality of Ingredients: With so few ingredients, the quality of each becomes paramount. Using the right type of cheese (Pecorino Romano) and freshly ground pepper makes a significant difference in flavor and texture.

Technique: Properly emulsifying the cheese with the pasta water requires a gentle but confident hand, constant stirring, and sometimes even a bit of whisking.

• ▢ 2 lemons
• ▢ 1 pound spaghetti
• ▢ Kosher salt
• ▢ ¾ cup heavy cream
• ▢ 6 tablespoons unsalted butter
• ▢ ⅔ cup finely grated Parmesan
• ▢ ⅓ cup finely grated Pecorino
• ▢ 2 teaspoons freshly grated black pepper

• Using a vegetable peeler, remove two 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Finely grate remaining zest into a large pot (like a Dutch oven). Cut the lemons in half and juice (you need about 2-3 tablespoons) into a small bowl and set aside.

• Cook pasta, stirring occasionally, until very al dente (pasta will finish cooking in the sauce).

• Meanwhile, add cream to large skillet with lemon zest and cook over medium heat until simmering, about 2 minutes. Reduce heat to medium-low and add in butter while stirring until the sauce is creamy and emulsified. Turn off heat if you're not ready for the next step.

• Just before pasta is al dente, scoop out ¾ cup pasta cooking liquid and add the pasta cooking liquid to cream sauce and return to medium heat. Drain the pasta and transfer to the skillet with the sauce sauce. Cook, tossing often and adding grated cheese little by little, until cheese is melted and sauce is creamy. Stir in the reserved lemon juice and season with salt as needed and the freshly cracked black pepper.

• Divide pasta among bowls and top with reserved lemon zest strips and extra pepper and grated parmesan if desired.