Cacio e Pepe with Triple Lemon Pepper

Cacio e Pepe is an Italian staple known for its simplicity—just pasta, black pepper, and cheese. In this version, we swap traditional black pepper for Triple Lemon Pepper, which brings a bright citrusy note from dried lemon zest and a subtle heat from Szechuan pepper. The result? A creamy, flavorful pasta dish with a refreshing kick that perfectly balances richness and spice.

This dish comes together in just 15 minutes, making it perfect for a quick yet indulgent meal. Tossed with butter or olive oil, grated parmesan, and a touch of pasta water, the sauce clings beautifully to each strand of pasta, creating a silky, satisfying bite. Let’s get cooking!

500 g pasta (spaghetti or tagliolini)
4 tbsp butter or olive oil
3 dl grated parmesan or pecorino
1.5 tsp Triple Lemon Pepper
1 dl chopped parsley or basil

Cook the pasta in plenty of salted water until al dente - firm to the bite. Drain, reserving 2-3 dl of the pasta water.

In a large pan or pot, toss the hot, drained pasta with butter or olive oil. Add Triple Lemon Pepper and the reserved pasta water, stirring over medium-high heat until combined.

Remove from the heat and mix in the grated cheese until creamy.

Finish with a sprinkle of fresh basil or parsley.

Serve immediately with good bread, or pair with cured meats like prosciutto for an extra indulgent touch.

Enjoy your meal!