Instant Pot Cacio e Pepe
https://pressureluckcooking.com/wp-content/uploads/2018/07/Cacio-E-Pepe-IG.jpg

Instant Pot Cacio e Pepe

by | Jul 22, 2018

Instant Pot Cacio e Pepe

by | Jul 22, 2018

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
  • 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

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!

  1. 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
  2. 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)
  3. 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
  4. 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)
  5. Lastly, add in the cracked black pepper and give it a final stir. Add more pepper to taste
  6. Place into bowls and top with more cheese and pepper, if desired
  7. Mangia!

Subscribe to my YouTube!

SUBSCRIBE to my YouTube for even MORE videos!

Subscribe To My Newsletter!