THIS PASTA DISH, WHICH YOU CAN MAKE WITH ANY LONG PASTA OF YOUR CHOICE, IS A LOVELY, LIGHT SUMMERY DISH. YOU CAN SERVE IT AS A MAIN COURSE AFTER A SALAD COMPOSÉ OR AS A FIRST COURSE, FOLLOWED BY A MORE SUBSTANTIAL ENTREE. THE TECHNIQUE IS A VARIATION OF CACIO E PEPE, WHERE YOU CREATE AN EMULSION OF OLIVE OIL, BUTTER AND PASTA WATER; IN THIS CASE, ADDING LEMON JUICE AND RIND, ALONG WITH THE PARMESAN CHEESE FOR FLAVOR. THIS IS A GREAT TECHNIQUE TO MASTER SINCE THERE ARE SO MANY VARIATIONS ON THE ORIGINAL USING GARLIC, GREEN ONIONS OR FRESH HERBS. CACIO E PEPE, A ROMAN CLASSIC, USES ROMANO PECORINO RATHER THAN PARMESAN. I’VE MADE IT WITH EITHER OR BOTH. THE LEMON BRIGHTENS THE DISH SO IT SEEMS LESS CREAMY, ALTHOUGH THE MIRACLE OF THE SAUCE IS THAT IS MADE WITH NO CREAM AT ALL
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