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Brown Butter Bucatini Cacio E Pepe
Recipe Intro From jakecohen

Forever a member of the #CarbsAfterDark club, we could eat pasta every night of the week. We prefer it with extra cheese and a healthy dose of brown butter to give it more depth. 

Not sure how to brown butter? Don't worry, you can learn two ways right here!

For more delcious recipes by @jakecohen, check out his blog here!

This recipe is featured in our Weekly Meal Planner here as well as our Recipe of the Day. Click here to subscribe!

Hold me closer ‘tini dancer. (Cannot express in words how amazing this brown butter bucatini Cacio e Pepe is. -@jakecohen


Prep time 10mins
Cook time 15mins
Yield: Serves or Makes 4
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  • Kosher salt, to taste
  • 1 pound dried bucatini
  • 1 stick unsalted butter
  • 1 tablespoon freshly ground black pepper
  • 2 cups Parmesan, grated, plus more for garnish
  • Thyme, fresh, for garnish


  • Step 1

    Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, 8 to 9 minutes. Then drain, reserving 1 cup of the pasta water.

  • Step 2

    Meanwhile, in another large pot, melt the butter over medium-high heat. Cook, whisking constantly, until golden brown and nutty in aroma, 5 to 6 minutes.

  • Step 3

    To the butter, add the black pepper, followed by the drained pasta, reserved pasta water and the grated Parmesan. Cook, tossing constantly until the cheese melts and the pasta water forms a thick sauce coating the noodles, 1 to 2 minutes.

  • Step 4

    Divide between bowls, garnish with grated Parmesan and thyme leaves, then serve.

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