BENGINGI
Save
Cacio e Pepe Butter
cook:
5 min
0.0
(3)
One of the absolute best pasta sauces I've ever had is cacio e pepe. It's like a delicious trip down memory lane to the time I lived in Italy. Instead of following the traditional recipe, I decided to experiment a bit. I combined the rich flavors of Pecorino Romano cheese (DOP) and freshly crushed black pepper with some creamy butter. To create this mouthwatering dish, I cooked the pasta just right, achieving that perfect al dente texture. When it was time to serve, I kept it elegantly simple – no heavy toppings or elaborate garnishes. Instead, I generously ladled on the cacio e pepe butter, letting it cascade over the steamy pasta like a velvety waterfall. As the butter blended with the heat of the pasta, it transformed into a luscious, smooth sauce. Believe me, the result was nothing short of extraordinary. The combination of flavors was a dance of tangy and spicy, with the buttery richness wrapping around every strand of pasta. Each bite was a taste of Italy and a throwback to cherished memories. If you haven't tried it yet, I wholeheartedly recommend giving this variation a shot – you won't be disappointed!
US
original
metric
Ingredients
454 gr unsalted butter
120 gr Pecorino Romano
45 gr black pepper, freshly crucked
10 gr Atlantic sea salt
Comments
Add a Comment
Related Recipes
SUBSCRIBE TO MY
YASSSLETTER
Join my newsletter for updates, recipes, tips and more!
YASSS!
Join my newsletter for updates, recipes, tips and more!
HOME
RECIPES
LESSONS
NEWSLETTER
ABOUT
CATERING
WORKSHOPS
CONTACT
© 2022 BenGingi. All rights reserved
This site was built using provecho.
Join Provecho