Spaghetti w/ Cacio e Pepe Butter

Ingredients: 1 lb. broccoli rabe trimmed and chopped, 1 lb. dried spaghetti, Cacio a Pepe Butter (in freezer)

Cook broccoli rabe in a large pot of boiling water until crisp tender … 2-3 minutes.  Using a slotted spoon, transfer to a colander to drain.  Add pasta to boiling water and cook until al dente.

In a serving bowl, toss pasta with broccoli rabe.  Using a hand grater, grate some Cacio e/ Pepe Butter over pasta and toss vigorously to coat. Season with salt and toss again.  Serve immediately.

Cacio E Pepe Butter

Mash 4 oz. softened butter (2 sticks) w/

1 cup of freshly grated Parmesan Cheese

2 Tablespoons freshly ground black pepper

1 teaspoon kosher salt

Put butter mixture , in the shape of a log, on parchment paper … roll up paper and place in in freezer.

Do this in the morning and you are all set to move on to dinner later in the day.

Submitted by Betsy Kaufman. Thank you!

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