Brown Butter Cacio e Pepe

1 . Stage

Cook the pasta: In a large pot, bring 8 cups water and the salt to a boil. This may feel like it’s not enough water, but it is! After you cook the pasta, the water will be concentrated with starch, which you’ll use to thicken the sauce. Cook the pasta until al dente, following package instructions. Use a measuring cup or ladle to reserve 2 cups of pasta cooking water. Then, drain the pasta into a colander set in the sink.

2 . Stage

Brown the butter: While the pasta cooks, melt the butter in a large high-sided skillet set over medium heat. The butter will get foamy on top. Stir it continuously with a rubber spatula. In 2 to 4 minutes, (timing depends on how hot your skillet is) you’ll see brown bits form on the bottom of the skillet and the butter will smell nutty. Reduce the heat to low.

3 . Stage

Make the sauce: Immediately, stir the black pepper into the brown butter and cook for 30 seconds to enhance its flavor. Carefully whisk in 1 cup of the reserved pasta water and cook for about 1 minute. Add the grated Pecorino Romano, 1/4 cup at a time, stirring constantly until the cheese is melted and the sauce looks smooth and creamy.

4 . Stage

Toss and serve: Add the cooked pasta to the skillet and toss to combine. If sauce looks dry, add more pasta water, 1/4 cup at a time, until it evenly coats the pasta and looks creamy. Serve with extra ground black pepper, if you’d like. Transfer leftovers into an airtight storage container and store in the refrigerator for 3 to 5 days.  Reheat leftovers on the stovetop or in the microwave. Add a splash of water to help loosen the sauce. Did you love the recipe? Leave us stars below!