Brown Butter Cacio e Pepe

This simple yet indulgent brown butter Cacio e Pepe can be made in under 20 minutes.

By
Sharon Lehman, RD
Sharon Lehman
Sharon Lehman, RD
Sharon is a Registered Dietitian with 4 years of writing for publications including Wellness Verge, The Spruce, The Spruce Eats, and Jewish Voice. 
Learn about Simply Recipes' Editorial Process
Published December 05, 2022
Sharon Lehman
Bowl of Brown Butter Cacio e Pepe Next to a Fork and Spoon on a Kitchen Towel, a Glass of Wine, a Bowl with More Cacio e Pepper, and a Small Bowls with Cracked Black Pepper

Simply Recipes / Mihaela Kozaric Sebrek

Cacio e pepe sounds like a fancy Italian restaurant menu item, but it simply translates to cheese and pepper. It’s a classic, easy-to-make pasta that calls for only a handful of ingredients, just pasta, cheese, and black pepper. In this version, the sauce begins with unsalted butter that’s browned until golden and toasty. Then goes in freshly cracked black pepper, reserved pasta water, and Pecorino Romano cheese. The result is a silky sauce that’s nutty, cheesy, and peppery. It's the most indulgent 20-minute weeknight dinner.

How to Make the Tastiest, Creamiest Cacio e Pepe

  • Instead of the recommended 4 to 5 quarts of water to cook 1 pound of dry pasta, I use 2 quarts (8 cups) of water. Cooking the pasta in less water gives you starchier pasta water. You'll use some of it to create the sauce. More starch means the sauce will be creamier.
  • Watch your brown butter closely. It can go from perfectly golden to burnt quickly. If you sense that it will burn, quickly but carefully transfer the butter into a heat-proof bowl to stop it from further browning.
  • Pre-shredded cheese contains drying agents to prevent clumping, which can interfere with it melting well. Grate your own cheese with the smallest holes on a box grater or a microplane for light, fluffy cheese shreds that melt evenly and quickly.
Plate of Brown Butter Cacio e Pepe with Some Noodles Wrapped around a Fork, and Next to It, a Kitchen Towel, a Glass of Wine, and Two Small Bowls (One with Cracked Black Pepper and Another with Shredded Parmesan)

Simply Recipes / Mihaela Kozaric Sebrek

Use Bucatini or Any Long Pasta

Traditionally, a long pasta, like spaghetti, is used to make cacio e pepe. This recipe calls for bucatini, which is similar in length and thickness to spaghetti but has a hole in the middle. Bucatini is great at collecting sauce and getting coated with flavor inside out. You can use spaghetti, linguine, fettuccine, or any long pasta. And if you’re feeling extra, try making it with fresh pasta—either store-bought or DIY.

Serving Suggestions

A green salad and crusty bread are a no-fuss pairing for brown butter cacio e pepe. You can also serve this as a side (think: rustic mac & cheese) with chicken and roasted broccoli. 

I like to bring the pepper grinder to the table for anyone who would like a dusting of freshly ground black pepper. For even more flavor, top the cacio e pepe with toasted, chopped walnuts or a sprinkle of finely chopped herbs, such as parsley, basil, or thyme.

Bowl of Brown Butter Cacio e Pepe with Some Noodles Wrapped around a Pair of Tongs, and Next to It, a Kitchen Towel and Two Small Bowls (One with Cracked Black Pepper and Another with Shredded Parmesan)

Simply Recipes / Mihaela Kozaric Sebrek

Pasta in Under 30 Minutes

Brown Butter Cacio e Pepe

Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Servings 4 to 6 servings

Ingredients

  • 8 cups water

  • 1 1/2 teaspoons sea salt

  • 1 pound dry bucatini

  • 8 tablespoons (1 stick) unsalted butter

  • 1 tablespoon freshly cracked black pepper, plus more for serving

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

Method

  1. 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.

    Bucatini Added to Pot of Boiling Water for Brown Butter Cacio e Pepe Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Boiled Bucatini for Brown Butter Cacio e Pepe Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  2. 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.

    Pan of Browned Butter Mixed with a Wooden Spoon for Cacio e Pepe Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Pan of Browned Butter for Cacio e Pepe Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
  3. 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.

    Cracked Pepper Mixed into the Pan of Browned Butter with a Wooden Spoon for Cacio e Pepe Recipe

    Simply Recipes / Mihaela Kozaric Sebrek
    Pasta Water Added to Pan with Browned Butter and Black Pepper Mix

    Simply Recipes / Mihaela Kozaric Sebrek
    Cacio e Pepe Browned Butter Sauce Whisked Together in a Pan

    Simply Recipes / Mihaela Kozaric Sebrek
    Shredded Pecorino Romano Added to Pan

    Simply Recipes / Mihaela Kozaric Sebrek
    Pecorino Romano Whisked into Brown Butter Black Pepper Mix

    Simply Recipes / Mihaela Kozaric Sebrek
    Whisked Brown Butter Sauce for Cacio e Pepe

    Simply Recipes / Mihaela Kozaric Sebrek
  4. 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!

    Bucatini Mixed into Brown Butter Cacio e Pepe Sauce

    Simply Recipes / Mihaela Kozaric Sebrek
    Brown Butter Cacio e Pepe Mixed Together in a Pan

    Simply Recipes / Mihaela Kozaric Sebrek
    Bowl of Brown Butter Cacio e Pepe Next to a Fork and Spoon on a Kitchen Towel, a Glass of Wine, a Bowl with More Cacio e Pepper, and a Small Bowls with Cracked Black Pepper

    Simply Recipes / Mihaela Kozaric Sebrek
Nutrition Facts (per serving)
354 Calories
23g Fat
25g Carbs
13g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 354
% Daily Value*
Total Fat 23g 29%
Saturated Fat 14g 71%
Cholesterol 68mg 23%
Sodium 917mg 40%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 13g
Vitamin C 0mg 0%
Calcium 301mg 23%
Iron 1mg 7%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.