One-Pot Cacio e Pepe with Brown Butter Breadcrumbs (Weeknight Comfort)

How to Make One-Pot Cacio e Pepe with Brown Butter Breadcrumbs (Weeknight Comfort)

1. 1

   Step 1: Brown the butter and make breadcrumbs

   In a small skillet over medium heat, melt the butter and cook until it foams and turns golden-brown with a nutty aroma, about 3–4 minutes. Add the breadcrumbs and a pinch of salt, stirring constantly until the crumbs are crisp and deep golden, 1–2 minutes more. Transfer the crumbs to a small bowl and keep warm or at room temperature while you cook the pasta.

   For this step

   • 4 tbspUnsalted butter
   • 1/2 cupFine dry breadcrumbs
   
2. 2

   Step 2: Cook the pasta

   Bring the water and kosher salt to a boil in a large, wide pot. Add the spaghetti and cook, stirring occasionally, until just shy of al dente (about 1–2 minutes less than package directions). Before draining, reserve 1 1/2 cups of the starchy cooking water in a heatproof cup, then quickly drain the pasta and return it to the pot.

   For this step

   • 12 ozSpaghetti (or bucatini)
   • 6 cupsWater
   • 1 1/2 tspKosher salt
   
3. 3

   Step 3: Build the cacio e pepe sauce

   Lower the heat to low and sprinkle the grated Pecorino and freshly ground black pepper over the hot pasta. Add about 1/2 cup of the reserved pasta water and use tongs to toss vigorously, creating a creamy emulsion; add more water a few tablespoons at a time if needed until the sauce is silky and coats the pasta. Taste and adjust with another pinch of salt or more pepper if desired.

   For this step

   • 1 cupPecorino Romano, finely grated
   • 2 tspFreshly ground black pepper
   
4. 4

   Step 4: Loosen and finish

   If the sauce seems tight or pasty, drizzle in the extra-virgin olive oil and toss to loosen and add shine. Keep the pot over very low heat for just a few seconds while tossing, then remove from heat to prevent the cheese from becoming grainy.

   For this step

   • 1 tbspExtra-virgin olive oil
   
5. 5

   Step 5: Serve with breadcrumbs and parsley

   Divide the pasta between bowls, generously sprinkle the brown-butter breadcrumbs over each portion, and finish with the chopped parsley for brightness. Serve immediately so the crumbs stay crisp and the sauce remains silky.

   For this step

   • 2 tbspFresh parsley, chopped (optional)
   

1. In a small skillet over medium heat, melt the butter and cook until it foams and turns golden-brown with a nutty aroma, about 3–4 minutes. Add the breadcrumbs and a pinch of salt, stirring constantly until the crumbs are crisp and deep golden, 1–2 minutes more. Transfer the crumbs to a small bowl and keep warm or at room temperature while you cook the pasta.
2. Bring the water and kosher salt to a boil in a large, wide pot. Add the spaghetti and cook, stirring occasionally, until just shy of al dente (about 1–2 minutes less than package directions). Before draining, reserve 1 1/2 cups of the starchy cooking water in a heatproof cup, then quickly drain the pasta and return it to the pot.
3. Lower the heat to low and sprinkle the grated Pecorino and freshly ground black pepper over the hot pasta. Add about 1/2 cup of the reserved pasta water and use tongs to toss vigorously, creating a creamy emulsion; add more water a few tablespoons at a time if needed until the sauce is silky and coats the pasta. Taste and adjust with another pinch of salt or more pepper if desired.
4. If the sauce seems tight or pasty, drizzle in the extra-virgin olive oil and toss to loosen and add shine. Keep the pot over very low heat for just a few seconds while tossing, then remove from heat to prevent the cheese from becoming grainy.
5. Divide the pasta between bowls, generously sprinkle the brown-butter breadcrumbs over each portion, and finish with the chopped parsley for brightness. Serve immediately so the crumbs stay crisp and the sauce remains silky.