Brown Butter Cacio e Pepe

This quick and easy brown butter cacio e pepe may be produced in about 20 minutes.

Ingredients :

• 8 cups water

• 1 1/2 teaspoons sea salt

• 1 pound dry bucatini

• 8 tablespoons (1 stick) unsalted butter

• 1 tbsp freshly cracked black pepper, plus extra for serving

• 4 ounces Pecorino Romano cheese, finely grated (about 2 cups)

STEPS :

     1. Cook the pasta :

Bring 8 cups water and the salt to a boil in a big pot. This may appear to be insufficient water, but it is! After you cook the pasta, the starch in the water concentrates, which you will utilize to thicken the sauce.

As directed on the packaging, cook the pasta until it is al dente. Save 2 cups of pasta boiling water with a measuring cup or ladle. In the sink, use a strainer to drain the spaghetti after that.

     2. Brown the butter :

Melt the butter in a large high-sided skillet over medium heat while the pasta cooks. The butter will bubble up on top. Using a rubber spatula, continuously stir it. Brown pieces will form on the bottom of the skillet in 2 to 4 minutes (depending on how hot your skillet is) and the butter will smell nutty. Turn the heat down low.

     3. Make the sauce :

To improve the flavor of the brown butter, immediately whisk in the black pepper and heat for 30 seconds. Cook for 1 minute after carefully whisking in 1 cup of the reserved pasta water. 1/4 cup at a time, add the grated Pecorino Romano, stirring frequently, until the cheese is melted and the sauce is smooth and creamy.

     4. Toss and serve :

Toss the cooked spaghetti into the skillet to incorporate. If the sauce appears dry, add more pasta water, 1/4 cup at a time, until it coats the pasta evenly and looks creamy. If desired, top with additional ground black pepper.

Place leftovers in an airtight storage jar and refrigerate for 3 to 5 days.

Use the oven or the cooktop to reheat leftovers. Add a little water to help the sauce become more fluid.

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