Cacio e Pepe with Brown Butter

Updated at: Thu, 17 Aug 2023 11:27:21 GMT

Step 1

Place butter in a sauce pan and keep on very low heat for 20 minutes or until browned

Step 2

If you are ready to continue with the pasta recipe then use it immediately. Otherwise, pour the melted brown butter into a bowl and place it over another bowl with ice water

Step 3

Whisk the butter over the ice water until the butter is whipped and creamy

Step 4

Store in the fridge until it is needed

Step 5

Grind the pepper corns into a pan and toast on low-medium heat for 1-2 minutes

Step 6

Next, add the brown butter

Step 7

Boil the rigatoni until al dente and make sure to save a cup of pasta water

Step 8

Increase the heat in the pan to medium-high and add the pasta water. Be careful as it will bubble vigorously but this will help the sauce emulsify.

Step 9

Strain and add the cooked pasta to the butter and black pepper emulsion

Step 10

Finally add the grated Parmigiano and toss until thoroughly coated If necessary add more pasta water.

Step 11

Serve and enjoy!

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