Brown Butter Cacio e Pepe

Chefanie Brown Butter Cacio e Pepe swirl
  • 600 grams of spaghetti
  • 250 grams of Pecorino Romano cheese
  • A pinch of salt
  • A pinch of pepper corns
  • 1/2 stick of unsalted butter
  • Leave 1/2 stick of butter out to soften in room temperature
  • Pour water into a tall pot (about three quarters of the way up) and bring it to a boil
  • Meanwhile, grate the cheese
  • When the water boils, add the salt and the pasta
  • Use the instructions on the pasta box as a guideline for how long to keep the pasta in. However, pay close attention to cook it al dente; try the pasta, it should have a little bite. 
  • At the same time, melt softened butter in a not nonstick pan, cook at high heat for 3-4 minutes until butter turns brown and nutty.
  • Add a generous pinch of crushed pepper corns to the brown butter and cook at 3/4 heat for 4-5 minutes
  • When the pasta is nearly done, add 1/3 cup of pasta water to the butter and pepper. 
  • When the pasta is done, drain it and pout it into the sauce pan.
  • Add the grated cheese.
  • Keeping tossing the pasta until the cheese has melted and water is completely reduced
  • Just before you serve, sprinkle a few peppercorns and grated cheese on top
Serves 4. 20 minutes active time, 30 minutes total time.

Featured collection