Zucchini Cacio e Pepe: Brown Butter Dream
Zucchini Cacio e Pepe: master this creamy, peppery pasta with a nutty brown butter finish. A simple yet elegant dish, perfect for a quick weeknight meal.
Ingredients
- 1 pound pasta
- 2 tablespoons extra virgin olive oil
- 2 zucchini or yellow summer squash, sliced
- 1-2 cloves garlic, chopped
- kosher salt
- 8 tablespoons salted butter
- 2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- fresh basil
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, about 5 minutes. Remove from the skillet to a plate.
- Working in the same skillet, add the pepper and cook for 30 seconds, until toasted. Add 4 tablespoons butter, then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously for 1-2 minutes to melt the cheese. Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well.
- Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, about 3-4 minutes.
- Plate the pasta and spoon the browned butter over each serving. Top with fresh basil for garnish. Enjoy immediately!
Notes
- Reserve 1 1/4 cups of pasta water: this is crucial for the creamy sauce. The starch in the water helps emulsify the cheese and butter.
- Toast the pepper: cooking the black pepper for a short time in the skillet before adding other ingredients really brings out its aromatic qualities.
- Don't overheat the cheese: when adding the Parmesan and Pecorino, ensure the heat is not too high. Vigorously tossing off the direct heat helps melt the cheese smoothly without it becoming stringy or clumpy.
- Doneness of zucchini: cook the zucchini until golden-brown, but still with a slight bite. Overcooked zucchini will become mushy in the pasta. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Toast the pepper: cooking the black pepper for a short time in the skillet before adding other ingredients really brings out its aromatic qualities.
- Don't overheat the cheese: when adding the Parmesan and Pecorino, ensure the heat is not too high. Vigorously tossing off the direct heat helps melt the cheese smoothly without it becoming stringy or clumpy.
- Doneness of zucchini: cook the zucchini until golden-brown, but still with a slight bite. Overcooked zucchini will become mushy in the pasta. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.