Zesty Cacio e Pepe Inspired Parmesan Pasta
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Elevate your weeknight routine with this refined take on classic pantry-style pasta. This dish balances nutty, aged cheese with vibrant aromatics to transform basic noodles into a sophisticated meal in minutes.
Yumzy
Public Recipe
Ingredients
- ✓12 ounces Dried artisan pasta (e.g., orecchiette or spaghetti)
- ✓3 tablespoons Extra-virgin olive oil
- ✓2 tablespoons Unsalted European-style butter
- ✓1 cup Freshly grated Parmigiano-Reggiano
- ✓2 cloves Toasted garlic cloves, minced
- ✓1 teaspoon Toasted tellicherry peppercorns, crushed
- ✓0.5 teaspoon Lemon zest
Instructions
Boil the pasta in heavily salted water until al dente, ensuring you reserve at least half a cup of the starchy cooking water before draining.
💡 Tip: The reserved pasta water is key to creating a glossy, emulsified coating rather than a dry finish.
In a wide skillet, heat the olive oil and butter over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to brown it.
💡 Tip: Lower heat keeps the garlic from turning bitter.
Add the cooked pasta to the skillet, tossing gently to coat in the butter-oil mixture.
💡 Tip: Use tongs to ensure even distribution of the aromatics.
Remove from heat. Gradually fold in the grated Parmigiano-Reggiano and a splash of the reserved pasta water, stirring vigorously until a creamy sauce forms.
💡 Tip: Mixing off the heat prevents the cheese from clumping.
Finish by folding in the crushed peppercorns and fresh lemon zest before serving immediately.
💡 Tip: Serve with a side of blanched broccolini for added texture.
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