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Cacio e Pepe Butter

Cacio e Pepe Butter

By Nichole Dailey

Cacio e Pepe, aka cheese and pepper, is a classic Italian pasta preparation, but these flavors are also epic on steak. Simply mash some coarsely ground black pepper and grated cheese into softened butter and place a pat on a steak hot off the grill.

Prep Time

5 Min
Yields: 4 Servings

Ingredients

main
4 Ouncesalted butter, softened
1 1/2 Teaspoonfreshly cracked black pepper
2 Tablespoonfinely grated Parmesan cheese
2 Tablespoonfinely grated pecorino cheese
Units of Measurement:

Steps

  • Step 1

    Combine all the ingredients in a small food processor and mix until well combined. (Alternatively mash the ingredients together in a bowl with a fork.) Use right away or refrigerate for up to 5 days or freeze for up to 3 months. Note: For pats of butter, transfer the butter to a piece of plastic wrap or parchment, shape it into a log, then refrigerate to easily slice.

    Ingredients

    • 4 Ounce salted butter, softened

    • 1 1/2 Teaspoon freshly cracked black pepper

    • 2 Tablespoon finely grated Parmesan cheese

    • 2 Tablespoon finely grated pecorino cheese

My Notes

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