Cacio e Pepe with Arugula and Lemon

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 pound bucatini pasta

4 tablespoons salted butter

1 1/2 teaspoons freshly cracked black pepper

1 cup freshly grated parmesan cheese

1/2 cup fresh grated pecorino cheese

couple handfuls baby arugula

fresh basil and lemon zest, for serving

Directions

1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Melt 2 tablespoons butter in a large skillet over medium heat. Add the pepper and cook 30 second to 1 minute, until toasted.3. Add the reserved pasta water and bring to a simmer over medium heat. Add the pasta and remaining butter. Reduce the heat to low and add the parmesan and pecorino, tossing until melted. Remove from the heat, add the arugula, toss until the greens are 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. Enjoy!

Nutrition

• Calories: 295 kcal
• Total Fat: 15 g
• Saturated Fat: 9 g
• Cholesterol: 43 mg
• Sodium: 426 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 2 g
• Total Sugars: 2 g
• Protein: 19 g