Valerie Bertinelli's Lemony Cacio e Pepe | Valerie's Home Cooking

Valerie adds a lemony zing to this classic cheese and black pepper pasta! Subscribe to #discoveryplus to stream more episodes of Valerie's #HomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3qn09zb Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Lemony Cacio e Pepe RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 35 min Active: 25 min Yield: 4 to 6 servings Ingredients Kosher salt 1 pound spaghetti 6 tablespoons unsalted butter 2 1/2 teaspoons freshly ground black pepper, plus more for garnish 1 tablespoon lemon zest and 2 tablespoons lemon juice (from 1 lemon) 1 1/2 cups freshly grated Pecorino Romano cheese plus more for garnish 1 cup freshly grated Parmigiano-Reggiano 3 tablespoons chopped fresh chives Directions Bring a large pot of salted water to a boil and cook the spaghetti al dente according to package directions. Reserve 2 cups of pasta water and drain. Add 4 tablespoons of the butter to a large, straight-sided pan and heat over medium. Once melted, add the pepper and toast for about 1 minute and 30 seconds. Add in about 1 1/4 cups of the reserved pasta water and the lemon zest, bring to a light simmer. Turn the heat down to medium-low and add the cooked spaghetti, Pecorino Romano, Parmigiano-Reggiano and the remaining 2 tablespoons of butter. Using tongs or two wooden spoons, toss the pasta and cheese together, incorporating about 1/2 additional cup more pasta water. Keep tossing the pasta until the cheese has completely melted and the sauce is silky and coating the pasta, 3 to 5 minutes. Add the lemon juice and chives and toss to combine. Serve immediately, topped with extra Pecorino Romano and black pepper. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #LemonyCacioEPepe Valerie Bertinelli's Lemony Cacio e Pepe ​| Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=zUO2ntjuoag