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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.
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!
Made this last night for dinner and it was delicious! My husband, daughters, and I all loved it! Thanks for the recipe!
Hey Buffy,
Thanks a lot for giving this recipe a try, I love to hear that your family enjoyed the dish! Have a great weekend:) xTieghan
This was delicious! We grow squash and zucchini in our summer garden do I plan on making this often! Thank-you, Tieghan!
Hi Leigh,
That’s awesome, this is such a great dish to use those fresh veggies in! Thanks for giving the recipe a try! xTieghan
This dish was fabulous! Super easy and fresh. Made the dish with chick pea pasta .Love the pepper taste. Delicious all around!
Hi Donna,
Thanks for your comment and trying this recipe, I love to hear that it was enjoyed! I hope you’re having a great Saturday! xx
I made this for dinner tonight and it was delicious!! East to make too!! Thanks!!
Hey Cathy,
Awesome!! Thanks a lot for giving this recipe a try and sharing your review! Love to hear that it was enjoyed! Have a great weekend!☀️ xx
I’m making this tonight with the addition of some fresh corn and I am sooo looking forward to it!
I hope you love the recipe Alissa!!
I made this for dinner last night it was delicious! It’s really fresh and it came together quickly a perfect weeknight meal. The brown butter was amazing! My kids wished there were leftovers. Will go into rotation to make. Thanks!
Hey Ginny,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! xTieghan
Our blender broke which threw my week’s planned menu out of whack. I saw this recipe last night and saw that I had everything for it except the pecorino.
It really saved our dinner. It came together in less than 20 minutes and was delicious! My only alterations were I didn’t do the brown butter step and I used more parmesan instead of the pecorino.
I’m wondering if it’s possible to cut the pasta water by just a little bit and use white wine as well or would that throw everything off? I just love cooking with wine 😛
Hey Jennie,
Happy Friday!! Sorry to hear about your blender!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! Sure, wine would be delicious here! xTieghan
This was so easy and so yummy. I added mushrooms and it was the perfect touch. You canNOT skip the pepper and brown butter steps – my husband noticed the flavor from those ingredients the most. Will make again!
Hey Emily,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Just made this for dinner and it was delicious! It’s really fresh and it came together quickly—a perfect weeknight meal. The brown butter finish was yuuummmmy. Thanks!
Hi Cari,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
Love the simple recipes! These are also perfect for meal prep!
Thanks so much Jenna! I hope you love this recipe!! xx
I tried making Cacio e Pepe a few weeks back (after an episode of Stanley Tucci) and it was a disaster! The sauce broke and everything was a greasy mess! I think I’m ready for a second attempt. The problem with “simple” recipes, is, they can be tricky…this recipe sounds amazing.
Hi Lisa,
Let me know if you give the recipe a try, I hope you love it! xx
This looks delicious! We’d love to try this!
morganfilmco.com
I hope you love the recipe!!
I love this recipe and make it quite often – sometimes adding a garlic / lemon shrimp
Hey Linda,
Wonderful!! Thanks so much for sharing your review and making this recipe. Love to hear that it was a winner! xxT
If you sliced your squash an hour or so before it would be less wet:)
Thanks for sharing:) Let me know if you give the recipe a try! xx
This looks and sounds amazing Tiegan. I love how you added zucchini here. Yum!
Thanks so much!! Let me know if you give the recipe a try! xx