Lemony Salmon Cacio E Pepe Linguine Recipes

CACIO E PEPE WITH LEMON

Cacio e Pepe with Lemon image

Cacio e pepe is practically synonymous with Pecorino Romano -- but Pecorino clumps when cooked. Add it at the end, instead, which also makes the most of its sharp flavor. Lemon adds spunk -- that is, acidity and freshness.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 25m

Number Of Ingredients 8

Ingredients

Coarse salt
8 ounces thick spaghetti or bucatini
1/2 stick unsalted butter, cut into 4 pieces, softened
3 ounces Grana Padano cheese, grated (1 cup)
2 teaspoons freshly cracked pepper (use a mortar and pestle or the coarsest setting on a grinder), plus more for garnish
3/4 ounce Pecorino Romano cheese, grated (1/4 cup)
1 small lemon (preferably Meyer)
High-quality extra-virgin olive oil, for drizzling

Steps:

Bring a large pot of generously salted water to a boil. Add pasta, and cook until very al dente, about 2 minutes less than called for in package instructions. Reserve 1 cup pasta water before draining.
Transfer pasta to a 12-inch skillet (preferably nonstick). Add butter and 1/2 cup pasta water. Bring to a simmer over medium-high heat. The heat helps the starch in the water meld with the fat from the butter, which prevents the Grana Padano from becoming stringy in the finished dish.
Reduce heat to low, and mix in Grana Padano and cracked pepper. Grana Padano is softer than Pecorino Romano; it will melt into the buttery water, creating a sauce as the pasta finishes cooking.
Toss pasta with tongs to thoroughly coat it with sauce. Keep everything at a gentle simmer just until cheese melts and sauce thickens slightly, about 1 minute.
Remove from heat, then stir in Pecorino Romano. (Always add Pecorino off direct heat; it clumps when cooked.) Zest lemon over the pasta. Any type of lemon will do, but a Meyer is particularly nice in this dish: It's sweeter in flavor and aroma, with back notes of orange and lime. At this time of year, you'll find Meyer lemons at specialty-food stores and some supermarkets.
If pasta looks dry, toss it with a bit more pasta water until it has a glossy coating. Divide between 2 warm bowls. Drizzle each with oil and lemon juice, and garnish with more cracked pepper. Serve immediately.

LEMONY CACIO E PEPE

Lemony Cacio e Pepe image

Provided by Valerie Bertinelli

Categories main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound spaghetti
6 tablespoons unsalted butter
2 1/2 teaspoons freshly ground black pepper, plus more for garnish
1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon)
1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish
1 cup freshly grated Parmigiano-Reggiano
3 tablespoons chopped fresh chives

Steps:

Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain.
Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper.

LEMONY SALMON & CACIO E PEPE LINGUINE

Lemony Salmon & Cacio E Pepe Linguine image

Cacio e Pepe means salt and pepper in Italian, and usually refers to a simple pasta dish consisting of just Parmesan, salt, and freshly cracked black pepper. We're adding tender broccoli, burst tomatoes, and a few other twists to the mix for an unbeatable pasta dinner.

Provided by abovag

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

salmon, 24 oz
linguine, 12 oz
broccoli floret, 12 oz
parmesan cheese, . 5oz
lemon, 2
garlic 4 clove
chili flakes, 2 tsp
grape tomatoes, 8 oz
butter, 4 tbls
oil, 4 tsp

Steps:

Prep the ingredients: Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Zest and halve the lemon. Slice one half into rounds for garnish, if desired. Mince or grate the garlic.
Add the broccoli to the boiling water and cook for 4-5 minutes, until tender. Remove with a slotted spoon and set aside. TIP: To preserve its bright green color, place the broccoli in a bowl of ice water after cooking.
Cook the pasta: Add the linguine to the boiling water you cooked the broccoli in and cook for 8-10 minutes, until al dente. Drain, reserving ¼ cup pasta water.
Roast the tomatoes: Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for 10-12 minutes, until they burst.
Cook the salmon: While the tomatoes roast, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with paper towels and season on all sides with salt and pepper. Add the salmon to the pan and cook for 3-4 minutes per side, until just opaque in the middle. Set aside.
In the same pan, heat 2 Tablespoons butter, the garlic, and chili flakes (to taste, we used 1/4 teaspoon) over medium heat. Cook for 30 seconds, until fragrant. Toss the drained pasta, lemon zest, Parmesan, broccoli, burst tomatoes, and ¼ cup pasta water into the pan and toss to combine. Cook, tossing, for 1-2 minutes, until the sauce thickens. Season generously with salt and freshly cracked black pepper.
Serve the linguine with the salmon on top and finish with a squeeze of lemon. Garnish with a lemon round, if desired, and enjoy!

Nutrition Facts :

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