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Burnt butter lemon cacio e pepe is a unique take on the classic Italian pasta dish that adds a tangy and nutty flavor to the traditional recipe. With just a few simple ingredients, this dish is easy to make and perfect for a quick weeknight dinner or a special occasion.
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What makes this dish special
Cacio e pepe is one of the most basic pasta dishes, but boy, is it delicious. All you need is parmesan, butter, freshly cracked black pepper, and high-quality pasta to prepare an amazing pasta. It is, without a doubt, one of my favorite Italian dishes.
Now, I don't want to butcher the classic dish since it's already pretty darn perfect. But what if I could elevate the flavors? And that's where the burnt butter enters the picture.
I recently discovered burnt butter while trying an appetizer at a restaurant. It was so delicious that I was immediately inspired to come home and create my own whipped feta with tamarind burnt butter. Now I'm looking for ways to incorporate it into as many dishes as I can, and what could be more perfect than a burnt butter lemon cacio e pepe? The subtle flavors come together in this updated version of the classic to create one beautiful dish. Dare I say, I might like it just a tad more than the original.
For more dishes that have a cacio e pepe twist, check out this skillet cacio e pepe gnocchi alla vodka and charred cacio e pepe cabbage!
Recipe
Burnt Butter Lemon Cacio e Pepe
Ingredients
- ¼ cup plus 2 tablespoons butter divided
- 2 teaspoons freshly cracked black pepper
- 1 tablespoon lemon zest
- 1 pound spaghetti
- 1 ½ cups finely grated parmesan
- ½ cup finely grated pecorino
- 2 tablespoons lemon juice
Instructions
- Melt ¼ cup butter in a large saute pan over low heat. Continue to heat until butter is deeply browned, almost burnt. Add black pepper and lemon zest and heat for 30 seconds, stirring to combine. Remove from heat and set aside while you cook the pasta.
- Heat a pot of water to a rolling boil over high heat. Add pasta and cook until al dente. Drain pasta, reserving 1 ½ cups cooking water.
- Turn on the heat for the burnt butter sauce to medium. Add cooked pasta, 1 cup reserved pasta water, and 2 tablespoons butter, stirring until butter is melted. Add parmesan and pecorino, stirring to combine until cheese is melted. Add additional reserved pasta water if the pasta is too dry. Season with salt and finish with lemon juice.
- Divide pasta into 4 plates and finish with extra freshly cracked black pepper and parmesan if desired. Serve immediately.
Step-by-step instructions
Step 1: Make burnt butter
Burnt butter is essentially browned butter taken one step further. The butter isn't completely burned, but nearly there. It should look very dark in color and smell smoky. Take your time with the butter to avoid burning it completely.
Slowly heat it over low heat in a large saute pan and keep an eye on it, adjusting the heat as needed.
Recipe Tip
Use a light-colored pan to cook the browned butter to help you see the color better. If you use a black saute pan, it's harder to tell when the butter has reached the right stage.
When the butter is ready, add freshly cracked black pepper and lemon zest, stirring to combine. Now set aside the sauce while you cook the pasta.
Step 2: Cook the pasta
Since this burnt butter lemon cacio e pepe consists of only a few ingredients, it's important to use high-quality ones, including the pasta.
When I was working as a line cook at a seafood restaurant, it was imperative that we used the highest quality ingredients for every single dish, no matter the cost. Since that first job in the culinary industry, I carried that detail with me throughout my career.
For the best pasta, I always reach for the bronze die spaghetti because bronze-cut pasta absorbs sauce more effectively. Hence, a better pasta dish. It also has more texture, if you ask me.
While the pasta is cooking, finely grate the Parmesan and pecorino. Again, make sure to use high-quality cheeses. You can use only Parmesan if you prefer, but the mixture of the two delivers a better overall flavor.
As soon as the pasta reaches the al dente stage, drain it, reserving 1 ½ cups of the pasta water.
Step 3: Putting it all together
Then, add the pasta to the burnt butter sauce along with 1 cup of the reserved pasta water and 2 tablespoons of butter.
Add both kinds of cheese and stir the pasta until fully combined. If you find that there is barely any sauce, add a touch more pasta water.
Season the cacio e pepe with salt and fresh lemon juice to finish. Portion the burnt butter lemon cacio e pepe into plates and finish with extra black pepper and parmesan, if desired.
With my first bite, I knew I had done it. I found a way to keep the integrity of cacio e pepe, but with a slight twist. The burnt butter adds a hint of nuttiness to the dish while the lemon balances the heaviness. It's pure heaven.
Pair this pasta with crusty bread and my favorite sun-dried tomato olive oil bread dip and honey nut squash with garlic vinaigrette for a complete meal!
Make-ahead and storage
- Make-ahead: You can prepare the burnt butter sauce ahead of time and reheat it when you're ready to cook the pasta.
- Store: Keep leftover pasta in an airtight container in the refridgerator for up to 3 days.
More savory lemon recipes
Looking for more savory meals featuring lemon? Try these:
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All images shot and styled by Christine Ma. Available for food photography, styling, and recipe development.
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