cacio e Pepe with lemon & pepper tuna and arugula

Cacio e Pepe is one of my all-time favorite meals. Every single time we eat Italian food and if it’s on the menu, that is what I order. I also make it about once a month at home. It’s so easy to make, but the flavors are so amazing–pasta, cheese, and pepper. Simple, but delicious. I’ve never posted it on here because it’s just one of those recipes that’s not really a recipe. It’s become so popular that it seems like everyone has their own version and I’m sure all of them are fantastic.

So since I am competing in the Tonnino Tuna blogger challenge, I knew that I wanted to make my favorite dish with this fantastic tuna. For this dish, I decided that using the Lemon & Pepper Tuna would perfectly compliment the flavors of the pasta when adding lemon and arugula. I definitely wanted to keep it simple, but bring out all of the flavors of the tuna and pepper.

Even though this dish is simple to make, it’s really all about building the flavors. The cheese provides the saltiness and creaminess, the lemon comes in with the acidity, and the tuna is rich and buttery. I also love to add peppery arugula with both types of pepper. So, so good.

I’ve had this dish with the arugula left raw, but I prefer it slightly wilted. It’s really a personal choice. Also, don’t forget the lemon zest and additional Parmigiano-Reggiano cheese as garnish. Both further enhance the creamy salty lemon flavors.

This post is sponsored by Tonnino Tuna. Free samples of Tonnino Tuna were provided to take part in a recipe challenge and this recipe is the delicious result! All opinions are my own.

Authorloulousucre

Yields4 Servings

1 lb Bucatini pasta

Kosher salt

4 tbsp unsalted butter

3 cloves garlic, minced

2 tsp freshly ground black pepper

1 tsp crushed red pepper flakes

1 lemon, zested and juiced (about 1 tablespoon zest and 2 tablespoons juice)

¾ cup Parmigiano-Reggiano cheese, finely grated (plus more for serving)

¾ cup Pecorino-Romano cheese, finely grated

3 cups baby arugula

6.70 oz jar of Tonnino Tuna Fillets with Lemon & Peppers in Olive Oil

Boil pasta according to package directions in a large pot of salted water. Reserve 2 cups of pasta water. Drain pasta and set aside.

In a large skillet, melt the butter over medium-high heat and add the garlic. Cook for 1-2 minutes until the garlic is starting to brown, being careful not to burn.

Add the black pepper and red pepper flakes, stirring to combine.

Next, add the lemon juice and stir to combine.

Add the pasta to the pan and toss lightly with tongs to cover the pasta with the sauce.

Add the cheese and start adding the pasta water, 1/4 cup at a time until the cheese coats all of the pasta (you will use 1-2 cups depending on how wet you prefer the pasta--I usually use about 1 1/2 cups).

Add the arugula and the tuna, drained. Continue to cook until the arugula is starting to wilt and the tuna is warmed (3-4 minutes).

Remove from heat once everything is warmed and transfer to a serving bowl. Garnish with the lemon zest and more Parmigiano-Reggiano cheese.

Ingredients