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Cacio e pepe is a Roman pasta dish prized for its simplicity. Our Mad Genius culinary director, Justin Chapple, one-ups the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done. Slideshow: More Spaghetti Recipes 

Justin Chapple
Justin Chapple
March 2018

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
2 hrs 20 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mash softened butter with cheese, black pepper, and 1 teaspoon kosher salt. Roll butter in parchment; freeze until firm.

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  • Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain. Add pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water; drain pasta.

  • In a serving bowl, toss pasta with broccoli rabe. Using a box or hand grater, grate some compound butter over pasta and toss vigorously to coat. Season with salt and toss again. Serve immediately.

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