Cacio e Pepe in Sage and Brown Butter Sauce
Ever wonder why the basics are sometimes the hardest to master? Perhaps because there’s no masking or hiding behind garnishes or strong herbs and sauces. If the seasoning, texture, and doneness is right then even the minimalist of recipes makes for a spectacular experience. Cacio e Pepe (or cheese and pepper pasta) is one such dish – simple, elegant yet so refined and hard to master.
After at least 3 tries, I found just the right balance of cheese, pepper and sauce consistency, what’s more, I added some sage to my brown butter roux and topped off the dish with the same – let me tell you, you will never make Cacio e Pepe any other way!
A few things to note when making this recipe:
- I used Spaghettini or Bucatini for this recipe. You are welcome to use Tonnarelli or any kind of thick spaghetti-like pasta. I would recommend staying away from Linguini or angel hair
- I used Pecorino Romano as my hard cheese. You can use Grana Padano as an alternative. I would stay away from Asiago or Parmesan
- Use freshly ground black pepper here. There’s no substitute to the flavor of freshly ground black pepper
- Do not take the pasta water out until the pasta is ready to go in the colander for a cold bath. You need all that starch for the sauce
- This is a rich dish filled with carbs, mind the portions when serving