While “lemon” and “pepper” are the two primary flavors here, this pasta really does taste enough like cacio e pepe to hit many of the same pleasure receptors as excellent boxed macaroni and cheese. Unfortunately, it does require a bit more technique here (the simplest things often do), in that the sauce is only created with some browned butter, finely grated parmesan, pasta water and not much else. If this isn’t something you’ve done before, wow, are you in for a treat– but also, be patient, the al dente pasta does take a bit of time in the skillet to fully cook and create a thick enough sauce. It’s the ultimate “I can’t believe this came from only that” – my favorite way to cook.
If this feels too simple for your taste, I encourage you to just try it because it really does dazzle. That said, feel free to do something like add a little thinly sliced preserved lemon or maybe a finely grated clove of garlic to the skillet, maybe toss in a handful of leafy greens at the end (but really,