Cacio e pepe butter
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The beloved Italian combination of pecorino cheese and black pepper come together in this cacio e pepe compound butter (or flavoured butter) recipe. An easy way to add the flavours of the traditional Roman pasta dish to anything from boiled potatoes to steak.
First published in 2018
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Ingredients
Metric
Imperial
- 200g of unsalted butter, softened
- 1 tsp black peppercorns
- 75g of pecorino, grated
- 1/2 tsp flaky sea salt
SAVE RECIPE
Equipment
- Pestle and mortar
Method
1
Coarsely grind the peppercorns using a pestle and mortar
2
Stir the pepper along with the salt and grated Pecorino into the softened butter until evenly combined
3
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
4
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
5
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return the log to the freezer for another time
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