Lemon Basil Caico e Pepe with Bacon
Serves 6
15 mins prep
15 mins cook
30 mins total
Inspired by carbonara, cacio e pepe, and pasta al limone—add a secret ingredient for the silkiest sauce!
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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, garlic, lemon zest, and pepper. Cook 1-2 minutes, until toasted. Add 4 tablespoons of butter, the lemon juice, and mayo, 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!
