Cacio è Pepe with Garlic Lemon and Arugula
Ingredients
- 12 oz bucatini or spaghetti
- 1 cup heaped Pecorino Romano or Parmesan freshly grated plus more for topping
- 1 tbsp freshly cracked black pepper
- 1 tbsp sea salt
- 2-3 tbsp e.v olive oil or butter
- 2 large cloves garlic, thinly sliced
- handful of fresh arugula
- 1 medium lemon,1 tsp zested + 2 tablespoons juiced
Instructions
- Fill a large pot or Dutch oven with 4 quarts of water. Bring to a boil over medium-high heat. Stir in the salt. Add the pasta. Cook until almost tender (Taste a piece of pasta - the texture should be slightly firm, normally a minute less than the package instruction). Reserve 2 cups of the pasta water and drain the pasta.
- Heat a large pan to medium heat. Add the olive oil or butter and swirl the pan. Add the sliced garlic and cook for 30 sec-1 minute on very low heat without browning. (If you prefer you can remove the garlic, the oil is well flavored) Stir in the pepper. Cook for 30 seconds, stirring constantly.
- Keeping the heat down on low. Carefully add 1½ cups of the pasta water and bring to a simmer. Add the drained pasta and toss with tongs to coat with garlicky oil or butter. Sprinkle in 3/4 of the cheese, lemon juice and lemon zest.
- Toss until well combined and the cheese melts into the sauce. Remove from the heat. If the pasta becomes dry, add more reserved pasta water.
- Serve immediately topped with arugula, additional cheese and pepper, as desired.
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