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Creamy Couples Cacio e Pepe Recipe with Lemon Zest and Crispy Capers Made Easy

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A creamy, peppery pasta dish featuring a silky Pecorino Romano sauce, bright lemon zest, and crispy capers for a delightful crunch. Perfect for cozy evenings and impressing guests with minimal fuss.

Ingredients

Scale
  • 8 ounces (225 grams) spaghetti
  • 1 cup (100 grams) finely grated Pecorino Romano cheese
  • 1 tablespoon freshly ground black pepper, plus extra for garnish
  • 2 tablespoons (28 grams) unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons capers, drained and patted dry
  • Zest of one medium lemon
  • 1 tablespoon salt (for pasta water)

Instructions

  1. Bring about 4 quarts (3.8 liters) of water to a rolling boil. Add 1 tablespoon of salt.
  2. Toss in 8 ounces (225 grams) of spaghetti and cook until just shy of al dente, about 7-8 minutes (check package instructions). Reserve 1 cup (240 ml) of pasta water before draining.
  3. While pasta cooks, combine 1 cup (100 grams) finely grated Pecorino Romano and 1 tablespoon freshly ground black pepper in a large mixing bowl. Set aside.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 tablespoons of drained capers and fry, stirring occasionally, until they puff up and turn crispy—about 2-3 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
  5. In the same skillet, add 2 tablespoons (28 grams) of unsalted butter over low heat. Once melted, add 1 tablespoon more black pepper and toast gently for 1 minute to release aroma.
  6. Add the drained pasta directly to the skillet with the butter and pepper. Toss gently to coat.
  7. Slowly add the Pecorino and pepper mix to the pasta while pouring in reserved pasta water a little at a time (start with 1/4 cup or 60 ml). Toss vigorously to avoid clumping and create a creamy, silky sauce. Add more pasta water as needed to reach desired consistency.
  8. Remove skillet from heat and fold in the zest from one lemon.
  9. Serve immediately, topped with crispy capers and an extra crack of black pepper.

Notes

If the sauce feels too thick, add a splash more pasta water to emulsify. Avoid reheating leftovers in the skillet to prevent cheese from seizing; warm gently in the microwave with a splash of water instead. Use finely grated Pecorino Romano for smooth melting and toss vigorously when combining cheese and pasta water to avoid clumping.

Nutrition

Keywords: cacio e pepe, creamy pasta, lemon zest, crispy capers, easy pasta recipe, Italian pasta, quick dinner, cozy meal

Find it online: https://grubella.com/creamy-couples-cacio-e-pepe-recipe-with-lemon-zest-and-crispy-capers-made-easy/