Cacio e pepe butter from Six Seasons: A New Way with Vegetables (page 34) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Corn fritters with pickled chiles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amandaeats on July 07, 2024

    Easy to make - excellent on the snap pea pasta and even on toast

  • tarae1204 on August 13, 2021

    I love it but it’s a little too peppery for my kids.

  • spatterson88 on May 29, 2021

    I will probably put the pepper through a mortar and pestle next time. The whole peppercorns are a bit much for me. Otherwise, it’s very good!

  • sosayi on June 06, 2019

    Echoing all the positive feedback on this recipe. I debated making a full recipe (since I only needed 6 T for the Pasta Alla Gricia in the book), but am SO glad that I made it all and now have leftovers squirreled away in my freezer.

  • saarwouters on January 21, 2019

    This butter is incredibly simple to make and absolutely delicious! My Italian sister-in-law loved it too.

  • Frenchfoodie on July 18, 2018

    Delicious even with pepper reduced for toddler tastebuds.

  • clcorbi on June 14, 2018

    Very, very delicious. This butter has the perfect amount of pepper. Will repeat.

  • SheilaS on February 18, 2018

    This Cacio e pepe butter is called for in the recipe for Pasta Alla Gricia with Sugar Snap Peas on p 123

  • DKennedy on October 06, 2017

    This butter tastes like my childhood! It reminds me very much of our trip to Italy when Claire would only eat pasta ninete ninete. This will always be a staple in my freezer from this point forward for quick weeknight meals.

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