Instant Pot Cacio e Pepe
This Instant Pot Cacio e Pepe is a simple dish to make, with just four ingredients.
Note: Made in a 6-qt Instant Pot
Equipment
Ingredients
- 8 ounces (227 g) spaghetti
- 2 cups (473 ml) chicken broth or vegetable broth or water
- 3/4 teaspoon (5 g) salt
- 1-2 teaspoons (2 g) coarsely ground black pepper
- 1/4 cup (25 g) Pecorino Romano cheese grated
- 1/4 cup (25 g) Parmesan cheese grated (divided)
Instructions
- Set the spaghetti noodles in the pot. Add the broth. Make sure the pasta is completely submerged.
- Lock on the lid and set the vent to sealing. Pressure cook on high for 4 minutes. When done, do a quick release (be careful when venting as this is a starchy pasta).
- Open the lid and stir the pasta. It will still be quite liquidy. Let sit on Keep Warm for 3-5 minutes, stirring occasionally, until liquid is halved. Add in the salt, pepper, and cheeses (reserving half of the Parmesan to dust on top before serving). Stir to combine. Stirring allows the cheese to mix with the starchy pasta water and make a creamier sauce.
- Allow the pasta to sit in the Instant Pot on Keep Warm for a few minutes until your desired consistency is reached. It will thicken and dry out as it sits.
- Serve with extra pepper and Parmesan on top.
Notes
- The pasta should soak up most of the liquid, but if it doesn't, you might need to drain some out before serving. I'm not sure why this happens in about 5% of cases.
Nutrition
Calories: 267kcalCarbohydrates: 44gProtein: 12gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 13mgSodium: 1051mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 80IUCalcium: 160mgIron: 1mg
Tried this recipe?Let us know how it was!