"Hold me closer ‘tini dancer. (Cannot express in words how amazing this brown butter bucatini Cacio e Pepe is."
Brown Butter Bucatini Cacio E Pepe
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A Note from Feedfeed
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!
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- Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 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
Method
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.