Cacio e pepe with browned butter
Preppy Kitchen · ♥ 6K likes · 227.3K views · 7 min video
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Ingredients
Method
Techniques
- 4 quarts water
- 5 tsp salt
- bucatini
Bring four quarts of water to a boil on high heat; salt with five teaspoons.
- 125 g Pecorino Romano
Grate the Pecorino Romano by hand.
- peppercorns
Optionally add peppercorns to the boiling water to infuse the pasta.
Cook the bucatini to just short of al dente, about 8 minutes against a 9 to 11 minute package time; it finishes in the sauce.
- 6 tbsp unsalted butter
Melt six tablespoons of unsalted butter over medium low heat and brown it to an amber color without burning it.
Browning the butter
- 1 tbsp freshly cracked black pepper
Add one tablespoon of black pepper and stir so it blooms in the butter.
Blooming the pepper and adding pasta water
- 1½ cup pasta water
Add one and a half cups of pasta water and the pasta with tongs, leaving the peppercorns behind.
Toss in about half a cup of the pecorino and move the pasta until the cheese melts into a creamy sauce.
Melting the cheese into the sauce
Off the heat, add the remaining half cup or so of cheese and serve immediately with more cheese and black pepper on top; loosen with reserved pasta water if dry.