Compound Butter – Cacio e Pepe

Compound Butter – Cacio e Pepe

5 from 1 vote
Recipe by Steve @ SeriousKeto Course: Condiments & SeasoningsDifficulty: Easy
Servings

8

servings
Prep time

5

minutes
Cooking timeminutes
Calories

146

kcal
Total Carbs

1

gram
Net carbs

1

gram
Fat

15

grams
Protein

2

grams

Compound 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.

Products / tools used in this recipe:

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