Cacio e Pepe Butter by bengingi

bengingi

Cacio e Pepe Butter

cook:

5 min

4 servings

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
• 10 gr Atlantic sea salt

Directions

1.
First make sure your butter is really soft. To do so, simply take the butter out of the fridge 2 hours before making this recipe.
• 454 gr unsalted butter
2.
Finely grate the pecorino romano.
• 120 gr Pecorino Romano
3.
Crush the black peppercorns in a mortar and pestle, keep it course.
• 45 gr black pepper, freshly crucked
4.
In a bowl combine the soft butter, salt, freshly crushed black pepper and Pecorino Romano. Mix until smooth.
• 10 gr Atlantic sea salt
5.
Boil the pasta according to the packaging guidelines. Drain the water. Add the pasta to a serving bowl and add a scoop of butter on top. Mix until melted.
6.
YASSS!