From Missy Robbins's kitchen · Lilia, Brooklyn
stove · butter emulsion
NATIONAL AWARD WINNERCacio e Pepe Butter Sauce
From an award-winning kitchen
Ratio
WATER 120
Ingredients
- BUTTER57 g
- PEPPER4 g
- PECORINO90 g
- WATER120 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Italian-American chef of Lilia and Misi in Brooklyn; James Beard Best Chef: New York State and Food & Wine Best New Chef. Hand-rolled pasta and vegetable-forward Italian cooking.
Originally published as Cacio e Pepe Butter Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Missy Robbins pasta technique (published as “Cacio e Pepe Butter Sauce”). Full citation lives in Provenance.