Sesamo and Lemon Cacio e Pepe
2
Product(s) Used
Special Diet
Gluten-Free, VegetarianCourse
Main CourseMain Ingredient
Pasta & NoodlesOccasion
Quick & EasyIngredients
- 8 ounces dry gluten-free spaghetti
- 3 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons coarsely ground black pepper
- Kosher salt to taste
- 1 tablespoon San-J Sesamo plus more for drizzling
- 1 tablespoon unsalted butter
- 1 cup finely grated Pecorino Romano cheese
- 1 lemon zested plus more for garnish
- 3 green onions thinly sliced, for garnish
- Black sesame seeds for garnish
Directions
- Cook spaghetti according to package directions. Reserve 1/2 cup pasta cooking water; drain.
- Heat olive oil and black pepper in a large skillet over medium-low heat until fragrant, about 2 minutes. Remove from heat. 3. Add pasta, San-J Sesamo and butter to skillet. Add 2-3 tablespoons of pasta water and cheese and toss to combine. Add lemon zest and additional pasta water, as needed, reheating as necessary, until sauce is creamy, about 1-2 minutes.
- Garnish with green onions, sesame seeds and additional lemon zest. Drizzle with additional San-J Sesamo and serve immediately.
