"Cacio e pepe" means "cheese and pepper" in Italian. This spaghetti dish, with fresh asparagus and baby arugula, is flavored with "cacio e pepe" and a little lemon zest. It's simple to prepare and on the table in just 25 minutes.
Nutrition per serving may change if servings are adjusted.
6 ounces dried multi-grain spaghetti
8 ounces fresh asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
2 teaspoons lemon zest
½ cup freshly grated Parmesan cheese (2 ounces)
½ teaspoon ½ to 1 teaspoon coarse ground black pepper
1 cup baby arugula
Preheat oven to 425°F. In a Dutch oven cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water. Return spaghetti to Dutch oven.
Meanwhile, line a 15x10-inch baking pan with foil. Arrange asparagus in the prepared pan and drizzle with oil; toss to coat. Bake 5 to 7 minutes or just until tender. Sprinkle with 1 tsp. of the lemon zest.
Add ¾ cup of the reserved cooking water, the Parmesan cheese, and pepper to spaghetti; stir until creamy. If needed, stir in additional reserved cooking water to reach desired consistency. Add asparagus and arugula; toss to coat. Sprinkle servings with the remaining 1 teaspoon lemon zest and additional black pepper. Serve with lemon wedges.