Lemon Spinach Cacio e Pepe with Breadcrumbs

Cacio e pepe, think of it like a grown up Mac and cheese. It translates right to ‘cheese’ and ‘pepper’. This dish is an old Roman classic that will transport you right to Italy. I added a squeeze of lemon and fresh spinach to brighten it up and toasted breadcrumbs for a little crunch. It’s ready in just 20 minutes! The fresh cracked pepper and freshly grated cheese really make this so special.

Ingredients

• 1 cup panko bread crumbs
• 2 tsp thyme
• 2 tbsp olive oil
• 1 tbsp butter
• 1 lb spaghetti or bucatini
• 6 tbsp butter, cold and diced
• 3 garlic cloves
• 2 tbsp lemon juice
• 2 handfuls fresh spinach
• 1 cup grated pecorino cheese
• 1 cup grated parmesan cheese
• 3 tbsp cracked black pepper
• salt

Directions

Starting with the toasted bread crumbs, add panko bread crumbs to a medium saute pan with the olive oil, 1 tbsp butter and thyme. Place over medium heat and stir occasionally until they get golden and toasted. Remove from heat and set aside until ready to use.

Bring a large pot of salted water to boil.

Cook the pasta for about 10-12 minutes until al dente. While the pasta is cooking, add 1/2 cup of pasta water to a large skillet or saute pan and bring to a boil. Whisk in 1-3 cubes of butter at a time. Let it emulsify into the pasta water, and continue adding a little bit at a time constantly whisking. Once all the butter is added, add in the lemon juice, garlic and black pepper and let the sauce slightly thicken for a couple minutes.

When the pasta is ready, add the spinach to the sauce and pour the drained pasta over the spinach and stir until it’s all wilted. Toss all together in the sauce, remove from the heat and sprinkle in the cheese. Season with salt and then right before serving sprinkle the toasted bread crumbs over the top, and enjoy!