Lemon Basil Cacio e Pepe with Bacon.
Ingredients
- 6-8 slices thick-cut bacon, chopped
- 1 pound long or short-cut pasta
- 6 tablespoons salted butter
- 2 tablespoons raw pine nuts
- 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
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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!
Source
Original recipe: View Original