If you’re a fan of Cacio e Pepe pasta, you’re going to LOVE this fresh take with romaine lettuce. Cacio e Pepe Romaine is bright, punchy, cheesy, and wildly addicting. I've made it 6 days in a row and there is absolutely no chance I'll let up anytime soon.
Table of Contents
Why I Love This Recipe
This Cacio e Pepe Romaine has officially earned a spot in the permanent rotation at my house. It’s simple, fast, and checks every box - tons of texture from the CRISP (see note below) romaine, big flavor from the lemony black pepper dressing, and enough Parmesan to make any cheese lover swoon. It’s basically what would happen if Caesar salad and Cacio e Pepe pasta had a baby, and honestly, I’m obsessed.
Cacio e Pepe anything is my love language! Obviously.... anyone who has been around these parts of WGC would know that LOL. A few of my favorites...
- Cacio e Pepe
- Cacio e Pepe Risotto
- Tomato Confit Cacio e Pepe
- Creamy Lemon Cacio e Pepe
- Zucchini Cacio e Pepe Pizza
- Cacio e Pepe Roasted Potatoes
Let's talk about the lettuce in this Cacio e Pepe Romaine. Since that is an integral part to this recipe. To keep lettuce extra crisp, give it a rinse in super cold water right after chopping. This helps revive any slightly wilted leaves and tightens up the cell structure, making each bite extra crunchy. After rinsing, spin it dry in a salad spinner or pat dry with a clean towel, excess water will water down your dressing. If you’re prepping ahead, store the dry lettuce in a container lined with paper towels to absorb any remaining moisture and keep things fresh.
Ingredients & Substitutions
- Romaine hearts
- Extra virgin olive oil
- Lemons
- Parmesan cheese (freshly grated) or Pecorino Romano
- Flaky sea salt
- Freshly cracked black pepper
How to Make
- In a small bowl, whisk together the olive oil, lemon juice, ½ cup of the Parmesan, a pinch of flaky salt, and a generous amount of black pepper. Taste and adjust seasoning as needed.
- Add the sliced romaine to a large bowl. Drizzle with the dressing and toss to coat evenly.
- Top with the remaining Parmesan and an extra sprinkle of salt and black pepper. Serve the Cacio e Pepe Romaine immediately.
Tips & Tricks
- Use a microplane to grate the Parmesan extra fine so it really melts into the dressing.
- Don’t skimp on the black pepper, Cacio e Pepe is all about that bold, peppery flavor.
- Taste the dressing before tossing the salad and adjust with more lemon or cheese depending on your vibe.
- Serve the Cacio e Pepe Romaine immediately after tossing so the lettuce stays super crisp.
FAQ's
Similar Recipes
Cacio e Pepe Romaine
Ingredients
- 3 romaine hearts finely sliced
- ¼ cup extra virgin olive oil
- 2 lemons juiced (about 4-5 tbsp)
- 1 cup freshly grated Parmesan cheese divided (or Pecorino Romano)
- Flaky sea salt to taste
- Freshly cracked black pepper
- Crispy Breadcrumbs (optional)
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, ½ cup of the Parmesan, a pinch of flaky salt, and a generous amount of black pepper. Taste and adjust seasoning as needed.
- Add the sliced romaine to a large bowl. Drizzle with the dressing and toss to coat evenly.
- Top with the remaining Parmesan and an extra sprinkle of salt and black pepper. Serve immediately.
This was a big hit! I prepped everything in advance then squeezed two lemons, added the olive oil, feather-line Parmesan Reggianno, and pepper. The homemade and ground breadcrumbs - made the night before - took it over the top. . Then I did it again for a dinner party later that night. This will be on my regular rotation.
Are you weighing the grated cheese, putting it in a measuring cup, or grating to you heart's desire?
grating to your hearts desire!
So easy and delicious. Thank you!
What is the measurement for the lemon? I used big lemons and have been trying to adjust to get it right
use 4-5 tbsp of lemon juice
Okay, I just want to dive right into this!
Sounds good, but wouldn't pecorino romano work better
you could absolutely use that too!