This easy pasta recipe takes 20 minutes and is a cross between two classic dishes…cacio e pepe and pasta e limone. But, there is a little twist that will give make you say whaattttt??? The secret ingredient (miso) that takes this dish to the next level. In case you didn’t know, Cacio e Pepe means cheese and pepper. It is so simple, but soooo delicious. Pasta e Limone is pasta and lemon. So by combining these two dishes, we brighten up the cheese and pepper sauce and add some fresh spring arugula. One of the very important components of this recipe is the pasta cooking water because it creates a creamy and delicious sauce. This is the type of dish that tastes like it is much more difficult to make than it really is!! Plus it comes together with pretty basic pantry ingredients.
- 1 pound pasta of your choice
- 4 tablespoons salted butter
- 2 tsp miso
- 2 cloves garlic, minced
- 1 tsp freshly ground black pepper
- 1 cup parmesan cheese
- 1 cup baby arugula
- 1 tsp lemon juice
- Fresh basil and lemon zest, for serving
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta cooking water. Drain.
Melt 2 tbsp butter and 2 tbsp miso in a large skillet over medium heat. Add the minced garlic and pepper and cook for about 30 seconds so the garlic just begins to get a light golden color.
Add ½ cup of the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining 2 tbsp butter. Reduce the heat to low and add the parmesan pecorino, tossing until melted. Remove from the heat, add the arugula and lemon juice and toss until it is wilted and the sauce coats the pasta, adding in more pasta water if needed to thin the sauce.
Transfer to a bowl and serve topped with fresh basil and lemon zest.