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Savory Brown Butter Cacio e Pepe Recipe with Toasted Walnuts and Crispy Sage

brown butter cacio e pepe - featured image

A quick and easy twist on classic cacio e pepe featuring nutty browned butter, toasted walnuts, and crispy sage for added crunch and herbal brightness.

Ingredients

Scale
  • 8 oz spaghetti or bucatini
  • 6 tbsp unsalted butter
  • 1/2 cup toasted walnuts
  • About 12 fresh sage leaves
  • 1 cup freshly grated Pecorino Romano cheese
  • 2 tsp freshly ground black pepper
  • Salt for pasta water

Instructions

  1. Bring salted water to a boil in a large pot.
  2. Toast walnuts in a dry skillet over medium heat for 3–5 minutes until golden and fragrant; remove and set aside.
  3. In the same skillet, add 1 tbsp butter and fry sage leaves for 1–2 minutes until crispy; remove and drain on paper towels.
  4. Cook pasta in boiling water until just shy of al dente (about 8 minutes); reserve 1 cup pasta water and drain pasta.
  5. Reduce heat to medium-low and add remaining 5 tbsp butter to skillet; brown butter by stirring often for 3-4 minutes until golden and nutty.
  6. Stir in black pepper and toast briefly for 30 seconds.
  7. In a large heatproof bowl, whisk grated Pecorino Romano with a few tablespoons of reserved pasta water until smooth and creamy.
  8. Add drained pasta to cheese mixture and toss to coat; slowly pour in browned butter and pepper mixture while stirring to emulsify.
  9. Fold in toasted walnuts gently, then top with crispy sage leaves.
  10. Serve immediately, optionally sprinkled with extra cheese or pepper.

Notes

Brown butter slowly and stir often to avoid burning. Use freshly cracked black pepper for best flavor. Add pasta water gradually to cheese to avoid clumps. Toast walnuts and crisp sage just until golden and fragrant. Serve immediately for best texture and flavor.

Nutrition

Keywords: brown butter, cacio e pepe, toasted walnuts, crispy sage, pasta, easy dinner, Italian recipe, quick pasta