Lemon Basil Cacio e Pepe with Bacon
Inspired by carbonara, cacio e pepe, and pasta al limone!
Servings: 6
Calories: 709kcal
Ingredients
- 6-8 slices thick-cut bacon, chopped
- 1 pound long or short-cut pasta (I use long)
- 6 tablespoons salted butter
- 2 tablespoons raw pine nuts (optional)
- 3 cloves garlic, chopped
- 1 tablespoon lemon zest
- 1-2 teaspoons freshly cracked black pepper
- 1/4 cup lemon juice
- 1 1/2 cups freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- 2 cups fresh arugula
- 1 cup fresh basil
Instructions
- 1. Cook the bacon in a large skillet set over medium heat until crispy, 5-8 minutes. Remove the bacon from the skillet. Set aside. Discard any excess bacon grease.2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions, until al dente. Just before draining, reserve 1 1/4 cups of pasta cooking water. Drain.3. Working in the same skillet used to cook the bacon, add 2 tablespoons of butter, the pine nuts, if using, garlic, lemon zest, and pepper. Cook 1-2 minutes, until toasted. Add 4 tablespoons of butter, and lemon juice, whisking until smooth. Whisk in 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the pasta, the remaining 1/4 cup of water, the arugula, and basil. Then season with salt. Toss well.4. Plate the pasta. Then add the bacon and top with fresh parmesan, cracked pepper, and basil. Eat!
Nutrition
Calories: 709kcal
