Cacio e pepe is a Roman pasta dish prized for its simplicity. Our Mad Genius culinary director, Justin Chapple, puts a spin on the original with a black pepper and Pecorino Romano compound butter. Just boil the pasta, grate the chilled butter over the top, and dinner is done.

Ingreadient

• 4 ounces unsalted butter, softened
• 1 cup freshly grated Pecorino Romano cheese    
• 2 tablespoons freshly ground black pepper
• 1 teaspoon kosher salt, plus more for seasoning
• 1 pound broccoli rabe, trimmed and chopped
• 1 pound dried spaghetti

Direction

1. Mash softened butter with cheese, black pepper, and 1 teaspoon kosher salt. Roll butter in parchment; freeze until firm.
2. Cook broccoli rabe in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer to a colander to drain. Add pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water; drain pasta.
3. In a serving bowl, toss pasta with broccoli rabe. Using a box or hand grater, grate some compound butter over pasta and toss vigorously to coat. Season with salt and toss again. Serve immediately.

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