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Cacio e Pepe Butter

Name: Cacio e Pepe Butter
Total time: 20 min
Ingredients: 454 gr unsalted butter; 120 gr Pecorino Romano; 45 gr black pepper, freshly crucked

by bengingi ⏱ 20 min 8 ingredients 6 steps

One of the absolute best pasta sauces I've ever had is cacio e pepe. It's like a delicious trip down memory lane to the time I lived in Italy. Instead of following the traditional recipe, I decided to experiment a bit. I combined the rich flavors of Pecorino Romano cheese (DOP) and freshly crushed black pepper with some creamy butter. To create this mouthwatering dish, I cooked the pasta just right, achieving that perfect al dente texture. When it was time to serve, I kept it elegantly simple – no heavy toppings or elaborate garnishes. Instead, I generously ladled on the cacio e pepe butter, letting it cascade over the steamy pasta like a velvety waterfall. As the butter blended with the heat of the pasta, it transformed into a luscious, smooth sauce. Believe me, the result was nothing short of extraordinary. The combination of flavors was a dance of tangy and spicy, with the buttery richness wrapping around every strand of pasta. Each bite was a taste of Italy and a throwback to cherished memories. If you haven't tried it yet, I wholeheartedly recommend giving this variation a shot – you won't be disappointed!

Ingredients

454 gr unsalted butter

120 gr Pecorino Romano

45 gr black pepper, freshly crucked

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Cacio e Pepe Butter

Ingredients

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