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Savory One-Pan Cacio e Pepe Recipe with Brown Butter and Crispy Guanciale Made Easy

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A quick and easy one-pan Italian pasta dish featuring crispy guanciale, nutty brown butter, and a silky pecorino cheese sauce with freshly cracked black pepper.

Ingredients

Scale
  • 12 oz (340 g) spaghetti
  • 4 oz (115 g) guanciale, diced
  • 4 tbsp (57 g) unsalted butter
  • 1 cup (100 g) finely grated Pecorino Romano cheese
  • 2 tsp freshly cracked black pepper (or to taste)
  • Salt to taste
  • 4 cups (1 L) water

Instructions

  1. Dice the guanciale into small, even ¼ inch (0.6 cm) cubes and set aside.
  2. Heat a large skillet over medium heat and cook the diced guanciale, stirring occasionally, until golden brown and crispy, about 6-8 minutes. Remove guanciale with a slotted spoon, leaving the rendered fat in the pan.
  3. Add the unsalted butter to the hot guanciale fat and swirl gently as it melts and begins to foam and turn light golden brown, about 3-4 minutes. Watch closely to avoid burning.
  4. Add about 1 ½ teaspoons of freshly cracked black pepper and stir for 30 seconds to toast it in the butter mixture.
  5. Pour in 4 cups (1 L) of water and bring to a rolling boil. Season lightly with salt.
  6. Break spaghetti in half if needed and add to boiling water. Stir immediately to prevent sticking. Cook uncovered, stirring frequently, until pasta is al dente and most water has evaporated, about 9-10 minutes.
  7. Remove from heat and quickly sprinkle in finely grated pecorino while stirring vigorously to create a creamy coating. Add remaining black pepper to taste. If sauce is too thick, add a splash of reserved pasta water or hot water to loosen.
  8. Fold the crispy guanciale pieces back into the pasta gently. Taste and adjust seasoning if needed.
  9. Serve immediately, garnished with extra pecorino and cracked black pepper if desired.

Notes

Use finely grated pecorino to avoid clumping. Toast black pepper in butter for enhanced flavor. Cook guanciale slowly for perfect crispness. Reserve pasta water to adjust sauce consistency. Stir vigorously when adding cheese to emulsify sauce. Avoid overcooking pasta.

Nutrition

Keywords: cacio e pepe, one-pan pasta, brown butter, guanciale, Italian pasta, quick dinner, easy pasta recipe

Find it online: https://tempotaste.com/savory-one-pan-cacio-e-pepe-recipe-with-brown-butter-and-crispy-guanciale-made-easy/