A bright twist on cacio e pepe: crispy bacon, lemon, and fresh basil tossed with pasta in a creamy pecorino and parmesan sauce.
Adjust▾
🌐Translate
⋯
| prepBring a large pot of salted water to a boil | |||||
| 6–8 slices thick-cut bacon, chopped | Cook bacon until crispy, 5–8 min; remove & set aside | Season with salt; plate & top with bacon, parmesan & pepper | |||
| 450 g long or short-cut pasta | Cook pasta al dente; reserve 1 1/4 cups water | Toss in pasta, remaining 1/4 cup water, arugula & basil | |||
| 30 g salted butter (for toasting) | Toast butter, pine nuts, garlic, zest & pepper, 1–2 min | Add butter & lemon juice; whisk until smooth | Whisk in 1 cup pasta water, parmesan & pecorino | ||
| 60 g salted butter (for sauce) | |||||
| 2 tablespoons raw pine nuts (optional) | |||||
| 3 cloves garlic, chopped | |||||
| 1 tablespoon lemon zest | |||||
| 1–2 teaspoons freshly cracked black pepper | |||||
| 60 ml lemon juice | |||||
| 150 g freshly grated parmesan cheese (for sauce) | |||||
| Fresh parmesan cheese (for garnish) | |||||
| 50 g freshly grated pecorino cheese | |||||
| 50 g fresh arugula | |||||
| 20 g fresh basil | |||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free