BROWN BUTTER CACIO E PEPE
Cacio e pepe, which literally means "cheese and pepper" in Italian, hails from the Lazio region, particularly Rome. It's a dish born out of simplicity and necessity. Shepherds needed something quick, affordable, and hearty for their long days in the hills. With just three ingredients being Pecorino Romano cheese, black pepper, and pasta, this dish captures the essence of rustic Italian cooking. What makes the original so universally loved is its perfect balance of sharp, salty cheese and the heat from freshly cracked pepper, all wrapped in a creamy, cheesy sauce that clings lovingly to every strand of spaghetti or tonnarelli.
Now, let's shake things up a bit with my take on this classic. Instead of egg yolks, which some recipes incorporate for extra creaminess, I swap those out for brown butter. The brown butter adds a irresistibly rich, nutty depth to the sauce that elevates the dish without overshadowing its roots. As the butter gently browns, it develops toasty notes that play beautifully against the sharp Pecorino and pepper punch. The result? A cacio e pepe that's decadently creamy with a toasty twist, still paying homage to tradition but with a bit of my cheeky, flavour packed spin.
BROWN BUTTER CACIO E PEPE
〰️
BROWN BUTTER CACIO E PEPE 〰️
Time: 25 minutes
Serves 2
150gm spaghetti
80gm pecorino, finely grated
70gm Westgold’s salted butter
2 table spoons freshly ground black pepper
Place pot of salted water and bring to a rolling boil.
Whilst water comes to the boil prep the pecorino by finely grating and placing in heat resistant bowl. Then add butter to a small pot on medium heat. Using a rubber stencil, continue to stir it constantly until it the milk solids begin to brown. Once browned pour the brown butter over the pecorino and mix together. Place to the side.
When boiling, add in pasta and cook to half a minute off al dente. Remove pasta and place to the side. Grab half a litre of the pasta water and and pour about 100ml of it onto the brown butter pecorino mix and mix together until everything is smooth.
Place large dry pan on medium heat and add in the black pepper. Swirl and cook until fragrant (1-2 minutes) before adding 100ml of pasta water. Swirl it around and cook it down for a couple minutes or so, before adding in the pasta with more pasta water. Mix everything through and when its nearly done add in the brown butter sauce and mix through over heat for half a minute, before taking off heat and mixing until the sauce is well combined. Here you can add more pasta water if you like to get more saucy and if it needs it.
To finish, place into bowls and I like to finish with fresh cracked pepper and finely grated pecorino on top.