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The simplest Zucchini Cacio e Pepe with Brown Butter. Classic Cacio e Pepe made easy with the addition of sautéed garlic zucchini and rich brown butter. The secret to Cacio e Pepe is freshly cracked black pepper, high-quality cheese, and some good arm work to toss your pasta. Nothing fancy, but each bowl of pasta is wonderfully delicious.
Carrying on with our simple summer cooking, we’ve got a perfect bowl of Cacio e Pepe. Normally, I wouldn’t get overly excited about a recipe such as Cacio e Pepe. It’s so, so delicious, but a very simple recipe. I usually share dishes with a few more ingredients. But while I was in LA I had a plate of Cacio e Pepe that reminded me just how good the simple Italian pasta can be.
It was a much cheesier, peppery Cacio e Pepe, and honestly, it was by far the best I’ve had. That plate got me excited to try my own variation at home. It’s perfect for busy summer days.
First, this is just my take on Cacio e Pepe. It is by no means the classic recipe, just a version I’ve been making.
I wanted to add a summery element. So I added zucchini, garlic, and fresh basil. Just 3 simple additions, but they add a pop of summer freshness that we love.
And then the browned butter. It’s not an ingredient add, it’s just cooked a little differently than what’s traditionally done. And it makes all the difference.
Here are the details
Cacio e Pepe literally means cheese and pepper. It’s like mac and cheese, but simpler. And in my book, a little bit of an upgrade, or maybe I should say, more of an adult version. When looking at the recipe you might think it seems basic, that’s because it is basic. But with quality ingredients – pasta, butter, fresh black pepper, and a really good cheese, it’s perfect.
Start with the pasta. I used rigatoni, but any cut works well. Bucatini is more traditional, though it’s often made with other cuts of pasta today.
Boil-off the pasta and save plenty of the pasta cooking water. The water is used to make the sauce.
While the pasta boils, cook the zucchini with garlic until it gets a little golden. Pull it out of the pan and start making the sauce. I like to add basil to the zucchini too, it’s delicious!
Back in that same skillet, you need to toast the black pepper. Then add half of the butter, the cooked pasta, both the parmesan and pecorino, and the pasta cooking water. Then toss to melt. This is a cheesier Cacio e Pepe, so really give it a good tossing to melt the cheese and form a nice sauce.
Once the cheese has melted, mix in the zucchini, plus fresh basil.
Finally, brown the last bit of butter in a small skillet. This might seem like an unnecessary extra step but it takes just a few minutes and adds a lot. Add a drizzle of brown butter over the pasta with a grating of fresh cheese. It’s delightful and makes each bowl of summery pasta taste rich and indulgent.
Serve this with a simple arugula, spinach, or summer fruit salad. The perfect meal, and we love how quickly this comes together too!
Looking for other simple pasta dinners? Here are a few of my go-to’s.
One Pot Lemon Butter Ricotta and Zucchini Pasta
Pesto Cheese Zucchini Ravioli with Burst Tomatoes
Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs
Cherry Tomato Pasta Alla Vodka
Roasted Tomato Basil and Feta Orzo
Lastly, if you make this Zucchini Cacio e Pepe with Brown Butter, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Zucchini Cacio e Pepe with Brown Butter
Servings: 6
Calories Per Serving: 414 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 pound pasta
- 2 tablespoons extra virgin olive oil
- 2 zucchini or yellow summer squash, sliced
- 1-2 cloves garlic, chopped
- kosher salt
- 8 tablespoons salted butter
- 2 teaspoons freshly cracked black pepper
- 1 cup freshly grated parmesan cheese
- 1/2 cup freshly grated pecorino cheese
- fresh basil
Instructions
- 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 1/4 cups of the pasta cooking water. Drain.2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the zucchini, garlic, and season with salt. Cook until the zucchini is golden, 5 minutes. Remove from the skillet to a plate. 3. Working in the same skillet, add the pepper and cook 30 seconds, until toasted. Add 4 tablespoons butter, then the pasta, 1 cup pasta cooking water, the parmesan, and pecorino. Toss vigorously to melt the cheese. Add the remaining 1/4 cup water, the zucchini, and season with salt. Toss well. 4. Melt 4 tablespoons butter in a skillet over medium heat, cook until the butter browns, 3-4 minutes. 5. Plate the pasta and spoon the butter over each serving. Top with fresh basil. Eat!
This post was originally published on June 8, 2022
The pasta turned out delicious! I added mushrooms and really enjoyed the flavor. I did have a couple of questions though—why did the cheese melt to the bottom of the pan, and did I maybe end up with too many noodles?
Hey Malaina,
Thanks for giving this recipe a whirl, I’m so glad it turned out nicely! Sorry to hear the cheese melted to the bottom of the pan, I’m not sure why that would happen for you. Stay warm!
This was unexpectedly easy with delicious results. I made it with 2 summer squash and would add even more next time. Would also work with other veg if you happen to dislike squash
Hi Meka! Thank you so much for trying out this recipe! So so happy to hear you enjoyed it! I agree, it would be super yummy with another veggie too! 🙂 xT
I made this i used a different pasta added portabellas didn’t have fresh basil used dried it was delious will make again.
Hi Cheryl! Thank you so much for trying out this recipe! I bet the portabellas were super yummy! Glad you enjoyed 🙂 xT
I have made this 3 times and I love the flavor BUT my cheese becomes one large clump and not a smooth sauce like the cacao e Pepe sauce I have had in Italy. What can I do?
Also I use a stainless steel pan and my veggies do not brown and caramelize. Help!
Hey Tina,
So glad to hear you are enjoying this recipe!! For the cheese, are you grating the parmesan yourself? I find that gives the best results for melting. I like using cast iron to caramelize my veggies, maybe give that a try? I hope this helps!
Love this recipe so much – had it at a friend’s house once and have made it multiple times since. I usually add spinach (and sometimes onion too) for a little extra veg. I also like to garnish with fresh lemon juice and red pepper flakes. So yummy!!!
Hey Emma,
That’s awesome!! Thank you so much for making this recipe and your feedback, love to hear it was enjoyed! xx
what might i use instead of zucchini ? eggplant? broccoli or maybe nothing ?
Hi Sharon,
I think mushrooms or broccoli would work nicely for you! Let me know if you give this dish a try, I hope you love it! xT
Can I use romano for the parmesan?
Hi Sarah,
Yes, that will work nicely for you! I hope you love this recipe! xT
This is so good!
Hey Judith,
Happy Friday!! Thanks so much for making this dish and your feedback, so glad it was delish! xT
This was delicious. Loved the addition of the zucchini. I added some extra fresh black pepper on top to give it even more umph. My young daughter loved it as well. ANother great HBH Recipe!
Hi Rachel,
Fantastic!! So glad to hear that this dish turned out well for you, thanks for making it! xT
Delicious! I didn’t think this was going to be anything super special but it really was. The browned butter over the top is a must. I grabbed the wrong cheese when shopping and it still turned out great. Easy and quick too.
Hey Sylvia,
Thanks so much for giving this dish a try and sharing your comment:) Love to hear that it turned out well! xT