Kurpuis Family Recipes

Lemon Garlic Chicken Thighs with Cacio e Pepe Spaghetti

Ingredients

For the Chicken Thighs:

1. 6 bone-in, skin-on chicken thighs
2. 1 whole lemon, juiced
3. 1 tsp smoked paprika
4. 1 tsp garlic powder
5. 1 tsp oregano
6. Salt and black pepper to taste
7. 1-2 tbsp olive oil

For the Pasta:

1. 1/2 lb spaghetti
2. 5-6 garlic cloves, minced
3. 1 tsp red pepper flakes
4. 1/2 tsp freshly cracked black pepper
5. 2-3 tbsp butter
6. 1 1/4 cup pecorino romano cheese, finely grated
7. 3/4 cup reserved pasta water (plus 1/4 cup extra if needed)
8. 1 whole lemon, juiced

Directions

1. Prepare the Chicken: Pat chicken thighs dry, then season with lemon juice, paprika, garlic powder, oregano, salt, and pepper. Drizzle with olive oil.
2. Cook the Chicken: Heat a skillet to medium-high and sear chicken thighs until cooked through. Set aside.
3. Cook the Pasta: In a pot, cook spaghetti until al dente. Reserve pasta water before draining.
4. Make the Sauce: In the same pan the chicken was cooked in, melt butter over low heat. Add garlic, red pepper flakes, and black pepper. Toss in cooked pasta. Add pecorino romano and remnants of the reserved pasta water, stirring until creamy. Adjust consistency with more pasta water if needed. Top with lemon juice and serve.
5. Assemble the Plate: Serve pasta twirled on a white plate, sprinkle extra pecorino and black pepper.

Equipment

1. Skillet
2. Oven or air fryer
3. Pot for boiling
4. Pan for sauce
5. White plate for serving

Tips

• Ensure chicken thighs are patted dry for a crispier skin.
• Adjust the amount of pasta water to achieve the desired sauce consistency.
• Use freshly cracked black pepper for the best flavor in the pasta.

Source