Zucchini Cacio e Pepe with Brown Butter Recipe
Zucchini Cacio e Pepe with Brown Butter is a delightful twist on the classic Italian pasta dish, combining tender zucchini sautéed to golden perfection with a creamy, cheesy sauce made from parmesan and pecorino. Finished with a fragrant brown butter drizzle and fresh basil, this recipe is quick, comforting, and full of vibrant flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pasta
- 1 pound pasta
- kosher salt (for pasta water)
Vegetables
- 2 zucchini or yellow summer squash, sliced
- 1-2 cloves garlic, chopped
Cheese and Butter
- 8 tablespoons salted butter, divided
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 2 teaspoons freshly cracked black pepper
- fresh basil (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain the pasta and set aside.
- Sauté Zucchini and Garlic: While pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced zucchini and chopped garlic, season with kosher salt, and cook until the zucchini is golden and tender, about 5 minutes. Remove zucchini from skillet and set aside on a plate.
- Toast Pepper and Combine Pasta: In the same skillet, add freshly cracked black pepper and cook for 30 seconds until fragrant and toasted. Add 4 tablespoons of butter to the skillet. Then, add the drained pasta, 1 cup of the reserved pasta cooking water, parmesan, and pecorino cheeses. Toss vigorously to melt the cheeses and create a creamy sauce. Add the remaining 1/4 cup of pasta water and the cooked zucchini back to the skillet. Season with salt to taste and toss well to combine.
- Prepare Brown Butter: In a separate skillet, melt the remaining 4 tablespoons of butter over medium heat. Cook the butter, swirling occasionally, for about 3-4 minutes until it turns golden brown and develops a nutty aroma.
- Serve: Plate the pasta mixture and spoon the brown butter evenly over each serving. Garnish with fresh basil leaves. Serve immediately and enjoy!
Notes
- Reserve pasta water carefully as it helps to create a smooth, creamy sauce.
- Use freshly cracked black pepper for the best flavor and aroma.
- Brown butter should be watched closely to prevent burning; it should be golden and fragrant.
- Fresh basil adds a bright finish – do not skip this garnish.
- You can use zucchini or yellow summer squash according to preference or availability.
- For a vegetarian version, ensure that the cheeses are made without animal rennet.