Cacio e Pepe pasta with a summer-y twist: classic, cheesy, peppery Cacio e Pepe served alongside a fried, crispy chicken cutlet covered in breadcrumbs, parmigiano cheese, and lemon zest, for a summery twist.
Cacio e Pepe with Crispy, Lemon-Zested Chicken Cutlet is a delicious and savoury Italian dish. The homemade Cacio e Pepe sauce compliments the thick, hollow bucatini noodles as it fills the inside of the noodles with sauce. The lemon-zested chicken cutlet adds a freshness that doesn’t overpower the dish.
This recipe is made with very simple ingredients. The Cacio e Pepe sauce is made merely with freshly ground black pepper, freshly grated Pecorino Romano and Parmiagiana cheese, and pasta water. I breaded the chicken cutlets with whole-wheat breadcrumbs, Parmigiana Regianno, spices, and the zest of half a lemon.
I’d recommend preparing your ingredients prior to cooking this recipe. I used the “diamond” shape of my cheese grater for the Pecorino and Parmigiana cheeses and set aside in a bowl. Very important to use the diamond shape as if the cheese is too big, the cheese won’t melt and you will have a clumpy sauce. Additionally, I recommend you prepare the peppercorns ahead of time (Cacio e Pepe recipe numbers 2-3 for directions).
Cacio e Pepe with Crispy, Lemon-Zested Chicken Cutlet
Ingredients
- 3 tbsp Black Peppercorns
Instructions
- Fill a large pot with water and salt and bring to a boil (for your pasta). Once the pot is boiling, add in your pasta noodles and cook per box instructions.
