Instant Pot Cacio e Pepe
Instant Pot Cacio e Pepe
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
“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!
- Pour the chicken broth to the Instant Pot, break the Spaghetti over it and add it in, followed by 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 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