Spaghetti with Cacio e Pepe Butter

4.5

(2)

2 Reviews

Cacio e pepe is a Roman pasta dish prized for its simplicity. Our Mad Genius culinary director, Justin Chapple, puts a spin on the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done.

Justin Chapple

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

30 mins

Total Time:

2 hrs 20 mins

Yield:

4 to 6

Cook Mode (Keep screen awake)

Ingredients

4 ounces unsalted butter, softened
1 cup freshly grated Pecorino Romano cheese
2 tablespoons freshly ground black pepper
1 teaspoon kosher salt, plus more for seasoning
1 pound broccoli rabe, trimmed and chopped
1 pound dried spaghetti

Directions

Mash softened butter with cheese, black pepper, and 1 teaspoon kosher salt. Roll butter in parchment; freeze until firm.
Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain. Add pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water; drain pasta.
In a serving bowl, toss pasta with broccoli rabe. Using a box or hand grater, grate some compound butter over pasta and toss vigorously to coat. Season with salt and toss again. Serve immediately.

Eric Wolfinger