This variation on classic Cacio e Pepe showcases browned butter because, in our experience, everything is better with the nutty flavor of browned butter!
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8 ounces uncooked dried spaghetti
1/4 cup Land O Lakes® Butter
1 teaspoon coarse ground pepper
2 ounces (about 3/4 cup) grated Parmesan cheese
Grated Parmesan cheese, as desired
Coarsely chopped fresh flat leaf parsley, as desired
Cook spaghetti according to package directions; drain, reserving 2 cups cooking water. Set aside.
Combine butter and pepper in medium saucepan; cook over medium heat, watching closely, 5-7 minutes or until butter foams and turns golden brown.
Add spaghetti to brown butter; stir until coated. Stir in 2 ounces Parmesan cheese.
Add reserved cooking water, 1/2 cup at a time, until sauce is desired consistency. Discard any remaining cooking water. Serve immediately topped with additional cheese and parsley as desired.
Cooking the coarse ground pepper in the brown butter mellows the sharp peppery notes.
Substitute 8 ounces of any pasta for the spaghetti.
Make this heartier by adding a fried egg to each portion, like in our recipe for Brown Butter Cacio e Pepe with Crispy Fried Egg.
Browning the butter brings out the flavor. Try it in one of these recipes.