Cacio e Pepe translates to "Cheese and Pepper" in Italian. Our recipe is simply this - with the addition of butter and salt.
This can be made in advance and served with any dishes you please. Traditionally served with spaghetti, Chef Maggie pairs Cacio e Pepe Butter with seared steak for our members to enjoy.
Use the steps below to make this Italian inspired butter!
Cacio e Pepe Butter
SERVES 12 SERVINGS
PREP TIME15 MINS
COOK TIME 30 MINS
Unsalted Butter - Softened
Pecorino Romano Cheese
2 1/2 oz
Black Pepper - Course Ground
1. Add the softened butter to the bowl of a stand mixer. Add cheese, black pepper and salt. Mix together using the paddle attachment until well incorporated.
2. Form butter into logs using plastic wrap or parchment (you can also leave as is and store in a small container) then let chill in refrigerator until completely firm. Cut into 1/2 inch slices. Use the list below for serving suggestions.
What to Serve with Cacio e Pepe Butter:
Pasta (spaghetti, bucatini, linguine, etc.)
Steak and Seafood
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