Cacio e Pepe (Cash-e-oh EE Pep-ay) literally means Cheese & Pepper in Italian. And it’s one of the most classic pastas (if not THE most classic pasta) in all of Rome. Seriously, this stuff is EVERYWHERE in that beautiful city and, after tasting it, it’s absolutely no wonder why.
This is my unconventional take on it created for the Instant Pot. Some ONLY like this with salted water, spaghetti, Pecorino-Romano and cracked black pepper, which is how the dish is traditionally made and is just wonderful. You may do it that way if you wish, but due to the nature of pressure cooking spaghetti, expect it to stick together without any butter or oil in the pot so you’re better off doing it that way on the stove. My way (and I mean no disrespect to the traditional Romans) is a totally different and new way of trying this recipe while paying homage to its two KEY ingredients: Cheese & Pepper, but I assure you, it’s absolutely wonderful.
This dish is as simple as it gets. All it is is spaghetti, some chicken broth, butter, cheese and cracked black pepper combined. Think of it like buttered spaghetti that kids love so much, but so much less boring and FULL of a richer, grander flavor. Think of it as an Italian Mac & Cheese with Spaghetti instead!
This will be one of the EASIEST, QUICKEST and most SATISFYING pastas you’ll ever twirl!
Here’s How I Made It!:
Start off by adding chicken broth (I use Chicken Better Than Bouillon) to the Instant Pot.
Then, take some Spaghetti…
…break it in half (it won’t fit properly in the pot if you don’t, so quit yer hollerin’)…
…smooth it out so it’s totally submerged in the broth…
…and toss in some butter…
…so it’s resting on top of everything. Secure the lid and cook at high pressure.
When done, it’ll look like this. And all that butter will have prevented pretty much all of the Spaghetti from sticking together. Wondaful!
Give it a stir so the pasta becomes all swirly…
…and add in more butter (yup. More butter – this is key to making this pasta what it is)!
Toss the butter up with the Spaghetti until it’s totally combined and melted.
Now, let’s cheese this up. Add in some grated Pecorino Romano cheese…
…as well as grated Parmesan cheese…
…and stir it up until nice and combined.
The sauce will begin to instantly thicken as the cheese melds into the butter and remaining broth.
NOTE: If you wish to make it creamier (albeit less traditional), add in some half & half or heavy cream and some more parmesan and mix it up now. I did NOT do this when I made it.
Now take some freshly cracked black pepper (using a pepper mill makes all the difference in this dish versus regular ground black pepper as it’s chunkier and less fine)…
…add it to the pasta…
…and give it a final stir. Feel free to add more pepper if you wish to make it zestier. Remember, the “pepe” in this dish means “pepper” so dress it up to live up to its name!
Then place some of this wonderful pasta into some bowls…
…and top with more pepper and cheese if desired.
Now give this Cacio e Pepe a twirl ’round your fork..
…savor the flavor as it enters your mouth…
…and dance as the Romans do.One bite, and you’ll understand why Cacio e Pepe is treated like Roman royalty!
Enjoy!
At the time this post was created, Pressure Luck was in sponsorship with and exclusively used Southeastern Mills products for broth and base ingredients
Instant Pot Cacio e Pepe
When I first shared my unconventional take on this quick, classic Italian pasta, I was chased by a group of Italian nonnas with their digital rolling pins. <shrugs>. Nevertheless, it quickly became one of my most popular recipes because of how tasty it is and because of how few ingredients it takes to make.
Ingredients
- 1 box (1 lb) of Spaghetti
- 4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water)
- 1 stick (8 tbsp) of salted butter, divided in half (so you have 4 tbsp + 4 tbsp)
- 1/2 cup of grated Pecorino Romano cheese
- 1/2 cup of grated Parmesan cheese
- 1/2 – 1 tbsp of cracked black pepper (make sure you freshly crack the pepper for maximum results – using a pepper mill makes all the difference in this dish versus regular ground black pepper as it’s chunkier and less fine. You can add more or less to taste)
For A Creamier Sauce:
- 1/2 cup of half & half or heavy cream
- Additional 1/4 cup of grated Pecorino Romano or Parmesan
Instructions
- Pour the chicken broth in the Instant Pot, break the Spaghetti over it and lay it in a crisscross fashion but do not stir. Top with 1/2 stick (4 tbsp) of butter.
- Secure the lid, hit “Manual” or “Pressure Cook” at High Pressure for 8 minutes. Quick release when done (Note: The pasta will appear “soupy” once the lid comes off. This is good because we have a few more things to add to it to make it the perfect thickness).
- Stir in the other 1/2 stick (4 tbsp) of butter with the spaghetti until melted and then add in the cheeses and stir until well combined. The sauce will thicken as soon as the cheese is absorbed by it (which is almost immediately).
- If you want the sauce creamier (though untraditional to a Cacio e Pepe), add in the half & half (or heavy cream) and additional cheese now (which I didn’t do).
- Lastly, add in the cracked black pepper and give it a final stir. Add more pepper to taste.
- Place into bowls and top with more cheese and pepper, if desired.
- Mangia!
Jeffrey's Tips
“8 minutes for Spaghetti?! Is that too much time and will it become mush?” Not at all. It cooks it absolutely perfectly without being too soft or too hard. Trust me – I know my pasta cook times very well by now ?
This is my unconventional take on it created for the Instant Pot. Some ONLY like this with salted water, spaghetti, Pecorino-Romano and cracked black pepper, which is how the dish is traditionally made and is just wonderful. You may do it that way if you wish, but due to the nature of pressure cooking spaghetti, expect it to stick together without any butter or oil in the pot so you’re better off doing it that way on the stove. My way (and I mean no disrespect to the traditional Romans) is a totally different and new way of trying this recipe while paying homage to its two KEY ingredients: Cheese & Pepper, but I assure you, it’s absolutely wonderful.
This will serve 4 but you can double the entire recipe if you wish! Cook time remains the same!
Due to the heavy buttery/cheesy nature of this dish, it’s best eaten immediately and when freshly made.
Leftovers in the fridge will dry out quickly due to the amount of butter and cheese absorbed by the pasta. So if reheating leftovers, add in a little cream when reheating on the stove or microwave and then add in a little cheese and mix it up!
Dale
If I cut the recipe in half, do I adjust the cooking time?
Jeffrey
Nope!
Cheryl Hunter
I learned how to make caccio e pepe in Rome. It’s a Romano dish, something one might make after a night of drinking. I’ve even heard it called “Drunk Italian Mac n Cheese”. Thing is, there’s only 3 ingredients in authentic caccio e pepe: pasta, cheese and pepper. You use the pasta water to transform the cheese into a creamy sauce then toss with the pasta and loads of black pepper….no cream or butter. I get this is an IP recipe but when you mention cream or butter or chicken flavor, the Nona’s of Italy 🇮🇹 cry! It’s a simple and perfect pasta dish.
Jeffrey, I am a huge fan but this one 😢
Jeffrey
It’s a good thing I never claimed any of my recipes to be authentic then 😉 I’m proud of my version and it’s how it works best in a pressure cooker.
Mai Gallop
I love this dish. I went to boarding school and there was an Italian lady that made this with leftover spaghetti. It was so good. I’ve been making ever since. When I got an instant pot and learned I could make pasta in it, I had to try it. I like to add a little kick with some crushed red pepper. This girl is from Texas and we like it HOT. 🌶
Hope
I do the same, hot pepper flakes or a few splashes of hot pepper oil. This girl from Kentucky likes it HOT too.
Doug
Oh my gosh that looks so good, yet so simple to make. I will have to make it for my boys. They will love it. Could you add any protein like grilled chicken strips or shrimp?
Jeffrey
Sure can!
Rhonda
I added a pound of frozen uncooked shrimp to mine tonight – heaven!
Susan
I live in the high altitude, what adjustments do I need to make?
Ronnie
Increase cooking time by about 5% for every 1,000 feet after 2,000 feet above sea level.
Rafael Quintero
Excellent Butternut Squash soup recipe that I just saw and tried Jeff!
Now I want to see how it would work if I wanted to add a bit of chipotle adobo or dried up; will try this variation next time.
BTW, where can I get one of those hoo hoo hoo T-shirts?
Rafael
Eileen
If I want to add protein, like chicken or shrimp, do I add it to the pot before coking the pasta, or pre cook the meat and add it to everything at the end?
Michele
On most recipe sites, I hit the “jump to recipe” option and skip all the yammering, but not on your page. I read from beginning to end so I don’t miss any of your humour, like “so quit yer hollerin” when it comes to breaking pasta in half. You’re too much! 😂 Keep up the great work creating real, understandable, fun recipes and posts!
Samantha
Made this with gluten free pasta and it was delish. I’ve also never successfully made long noodles without them being clumpy, instant pot or not, and I finally did it!
Spencer
Did you adjust the time for the GF noodles? What kind did you use? TIA!
carol
gf pasta comes in packages of 12-14oz instead of 16oz and because of this it is the perfect ratio of liquid to pasta, use Jeffrey’s cook times! gf pasta does NOT freeze well, though
Valerie Lynes Wilson
I am brand new to the instant pot, and this recipe was the 2nd thing I made. Because I was using whole wheat spaghetti, I added one extra cup of broth and cooked for one additional minute. It turned out perfect and my husband and I both loved it!!!
Linda
Or reheat it in the instant pot, PIP method without a lid to add moisture. And, maybe add some cream/butter. Way better than microwave.
Lynda
Leftovers?? Not with this dish…absolutely perfect!
MaryAnn
Just made this for dinner after getting home from work late. Fast, easy, and soooo delicious! Another winning recipe that will get made often.
One question: I want to make this for my parents and extended family, but my stepfather won’t eat anything that has any form of chicken in it, not even broth. Is there another option, besides just water, that would work that won’t overwhelm the dishes’ flavor? Or would maybe putting a parmesan rind in it, if water was used, work? Thanks!
Sandy
You could try vegetable better than bouillon.
Dianne Sharpe
Instead of chicken broth buy the vegetable broth.
DIANE R LANDSTROM
Love some of your recipes, but very lengthy with skipped lines and so many ads…can you remove and make more consolidated?
Helen in CA
Jeffrey has 3 cookbooks….. that have no ads or skipped lines.
Amy
Made this last night and it was soooo good! The entire family loved it!
Trey
If adding a protein to this (such as frozen shrimp), would you recommend adding to pasta to cook at same time or cook separately and add after?
Johnny
Is it possible to use only a half stick of butter? Reading whole stick makes my heart stop lol.
Cassie
I really love the flavor of this dish – my kid’s favorite and birthday dinner request as well! But every time I make it my pasta comes FAR above my liquid line, there is no submerging possible. Which of course leads to some pieces being crunchier than the rest. Any idea how to remedy this??
Jennifer
Hi Jeffrey,
First Thank you for being you and sharing all your recipes with all of us.
Now my question is I can’t seem to find pecorino cheese, what could I use add a substitute?
D
You know pecorino is Romano cheese. Look for that.
Mary
Same question here!
Michelle
Same question
Amber
This is a regular on my menu, whether it’s as a main dish or side dish. I use parm or parm/Romano blend, whatever I have on hand. I also use different brands of seasoning blends like Tuscan Style Garlic & Herbs or Mrs Dash options, instead of the pepper, again, whatever I have on hand. I love this simple dish that uses common ingredients found in my kitchen supply! This is a winner for sure! Love love love it!
Marlene
I usually use bucatini pasta for Cacio de Pepe. Will this pasta work? Do I need to increase the amount of broth? Do I need to adjust the time?
Jeffrey
If using bucatini, go for 12 minutes!
Cherri
If using thin spaghetti, it even angel hair, would the cooking time be the same?
Jeffrey
I don’t suggest cooking Angel hair under pressure. It’s too fine and will become mush.
Angie
What are the ratios and time for gluten-free spaghetti? Thank you 😊
Kristen
Hi! I went to 3 different stores and could not find Romano cheese, can I use 1 cup of park instead?
Jeffrey
Parm? of course!
Monica Medrek
How long if using gluten free fettuccine?
Amber
This recipe is so simple to make as a main dish or as a side. I love this recipe and it is made regularly for my family. I oftentimes substitute the black pepper with a garlic and herb blend or lemon pepper. With the lemon pepper, after manual release is complete and after the last 4 tablespoons of butter were added and melted, I stirred in four beaten eggs seasoned with salt and pepper, then parm cheese. This made the dish creamy and added some protein. In addition to the egg I sautéd asparagus, onions and garlic in olive oil and lemon juice and stirred that in at the end. Served it with crumbled bacon on top with grated parm and chopped parsley. This combo was fantastic. As is, Jeffrey’s recipe is absolutely magnificent! It is such a lovely accompaniment to pork, chicken, beef or venison.
Lindsay
So I don’t have the romano or parm, what do you think Boursin would do to it??
Bruce J. Cochrane
I’ve always done this on the stove top using small shells for the pasta. If I did in the IP, what would be the recommended cooking time?
Robin
Jeffery I’m going to double the recipe how long do I cook the ziti noodle for? Please and thank you