Compound Butter – Cacio e Pepe
Course: Condiments & SeasoningsDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
0
minutesCalories
146
kcalTotal Carbs
1
gramNet carbs
1
gramFat
15
gramsProtein
2
gramsCompound butters are a great way to very quickly season food, adding both fat and flavor at the same time. This Cacio e Pepe butter goes wonderfully on pasta (ideally keto pasta) or on vegetables (especially broccoli and asparagus). This recipe came from a Mad Genius Tips article in Food & Wine Magazine back in 2018.
Ingredients
4 oz unsalted butter (120g)
1.5 TB freshly ground black pepper (13g)
1 cup Grated Pecorino Romano cheese (50g)
1/2 tsp kosher salt (optional)
Directions
- Combine all ingredients in a food processor, scraping down the sides as necessary, until completely combined.
- Transfer the compound butter to a sheet of plastic wrap and roll into a log (see video for this process).
- Place the butter in the freezer for 30 minutes so that it hardens. After this you can store it in the freezer or fridge.
- If serving over vegetables, I recommend freezing and then using a coarse grater to grate over the veggies.
Recipe Video
Notes
- Nutritional information is based on a serving size of 1 TB.
