One-Pot Cacio e Pepe with Lemon Olive Oil Recipe

One-Pot Cacio e Pepe with Lemon Olive Oil Recipe

Ingredients

-12 ounces thin spaghetti, broken in half

-Kosher salt

-1/2 cup grated Pecorino-Romano, plus more for serving

-1 tablespoon unsalted butter

-1/2 cup grated Parmesan

2 teaspoons coarsely ground black pepper, plus more for serving

Put the spaghetti, 2 tablespoons lemon olive oil, 1 teaspoon salt and 5 1/2 cups of water together in a high-sided medium skillet. Bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente, about 8 minutes. Remove from the heat and stir in the 2 tablespoons lemon oil. Gradually sprinkle in the Pecorino and stir until completely melted, then add the butter. Sprinkle in the Parmesan, pepper and 1/2 teaspoon salt and stir until melted and smooth-the cheese will clump at first but will melt into the sauce and thicken it up after about 4 minutes. Divide the spaghetti among 4 bowls and garnish with additional Pecorino and pepper.

Sonoma Farm

Nov 2022