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Brown Butter Cacio e Pepe
Brown Butter Cacio e Pepe
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Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
Quick and decadent brown butter Cacio e Pepe ready in under 20 minutes.
Ingredients:
  • 8 cups water
  • 1 1/2 teaspoons sea salt
  • 1 pound dry bucatini
  • 8 tablespoons (1 stick) unsalted butter
  • 1 tablespoon freshly cracked black pepper, plus more for serving
  • 4 ounces finely grated Pecorino Romano cheese (about 2 cups)
Instructions:
  • In a large pot, bring 8 cups of water and salt to a boil. Remember, using less water helps concentrate the starch, boosting the sauce’s flavor. Cook the pasta until al dente according to package instructions. Reserve 2 cups of pasta cooking water using a measuring cup or ladle. Drain the pasta in a colander placed in the sink.
  • Enhance the flavor of the butter: In a large high-sided skillet over medium heat, melt the butter until it turns foamy on top. Stir continuously with a rubber spatula until brown bits form on the bottom and a nutty aroma fills the air, about 2 to 4 minutes. Lower the heat to low.
  • Create the sauce: Quickly blend the black pepper into the nutty brown butter and sauté for 30 seconds to intensify the flavors. Gently incorporate 1 cup of the saved pasta water and simmer for approximately 1 minute. Gradually sprinkle in the grated Pecorino Romano, a quarter cup at a time, stirring continuously until the cheese is fully melted and the sauce reaches a velvety consistency.
  • Combine: Mix the cooked pasta with the sauce in the skillet. If the sauce appears dry, incorporate more pasta water, 1/4 cup at a time, until the pasta is evenly coated and has a creamy consistency. Garnish with extra ground black pepper, if desired. Store any leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop or in the microwave, adding a splash of water to loosen the sauce. Enjoy the recipe? Leave a star rating below!

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