Brown Butter Parmesan Cacio e Pepe
Rated 4.0 stars by 3 users
Category
Main Course
Servings
4
Prep Time
5 minutes
Cook Time
12 minutes
Cacio e pepe is one of those deceptively simple pastas where technique is everything and the ingredient list is short by design. This version adds Brown Butter Parmesan to the sauce base, layering in toasted, nutty depth that makes the dish taste like you spent more time than you did. The method is the same — butter, pepper, starchy pasta water, cheese — but the blend does a lot of the heavy lifting. Four ingredients, 17 minutes, and a sauce that actually clings.
Author: Chef Tony Reed
Ingredients
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1 lb spaghetti or bucatini
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4 Tbsp unsalted butter
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2 Tbsp Spiceology Brown Butter Parmesan Blend
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1.5 tsp freshly cracked black pepper, plus more to finish
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1.5 cups freshly grated Parmesan or Pecorino Romano
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1 Tbsp kosher salt, for pasta water
Directions
Bring a large pot of water to a boil and add the kosher salt. Cook the pasta until just shy of al dente. Reserve 1.5 cups of starchy pasta water, then drain.
Melt the butter in a wide skillet over medium heat. Add the black pepper and toast for 30–60 seconds, until fragrant and sizzling.
Add about 1 cup of the reserved pasta water and the Brown Butter Parmesan Blend. Whisk into a loose, glossy sauce and let it bubble briefly.
Add the drained pasta. Pull the pan off the heat and add the grated cheese in two or three additions, tossing constantly and adding splashes of pasta water as needed until the sauce is creamy and clings to every strand.
Finish with extra cracked pepper and a light dusting of Brown Butter Parmesan. Serve immediately.
Recipe Note
Chef's Tip
Pull the pan off the heat before adding the cheese — too much direct heat makes Parmesan seize and clump instead of melting into a silky sauce. Keep that reserved pasta water close to loosen it back up.
