4 Ingredient Cacio e Pepe

Give this 4 ingredient Cacio e Pepe past a a try for dinner tonight. This spaghetti Cacio e Pepe is a black pepper pasta with Pecorino Romano cheese. This pasta can be made on the stovetop or Instant Pot like we did.

We took a classic pasta and converted it to be an Instant Pot Cacio e Pepe. It is on the table in under 30 minutes, and will win you over with one bite.

This Cacio e Pepe Pasta Is…

• 4 Ingredient Spaghetti
• Cook on the Stovetop or Pressure Cooker
• Easy
• Quick
• Affordable
• Cheesy Pasta

Ingredients You Will Need

Pasta – we used spaghetti noodles but you could easily swap for a different type of pasta. Fettucine or even angel hair could be.

Chicken Broth – If you are vegetarian you could use a vegetable broth. The broth adds a nice richness to the pasta that you won’t get with water.

Black Pepper – Fresh crushed pepper is going to elevate the flavor.

Pecorino Romano Cheese – Pecorino Romano cheese is a sheep milk based Italian cheese that will truly transform the dish. This Italian pasta is and we think this cheese makes it a show stopper.

How to Make

Full directions for this authentic Cacio e Pepe recipe are in the printable recipe card at the bottom of the post. This is a visual walk-through for readers. Directions for pressure cooker and stovetop are in the recipe card at the bottom of the post.

Step One: In your Instant Pot you will place your spaghetti noodles and chicken broth. Close the lid and set the valve on the lid to sealing.

Step Two: Pressure cook on high pressure for 8 minutes followed by a quick release of pressure.

Step Three: Next, add in 1/3 cup of the Romano cheese, and mix well with tongs. Then add in the rest of the cheese a little at a time, mixing between each handful.

Step Four: Next, add in the black pepper to your liking, and pile high on a plate or even a bowl and dive in.

Helpful Tips When Making Pasta

When mixing in the cheese do a bit at a time to ensure the pasta gets well mixed to prevent spots not getting coated with cheese.

Make a crisscross pattern with the dry pasta to prevent it from sticking and clumping up in the pressure cooker.

Cook the pasta to al dente or your preferred texture.

This can be made on the stovetop the full directions for that are in the printable recipe card.

Begin adding in the cheese right after it is done. Otherwise if the pasta cools too. We have it won’t melt the cheese.

Tongs work great at tossing and twisting the pasta as you mix it up.

For a lower carb option make this a spaghetti squash cacio e pepe. swap the pasta out with a spaghetti squash for a twist on the recipe.

You can do a parmesan and pepper pasta but it will taste a lot different by swapping out the cheese.

Storing Leftovers

Refrigerate any pasta that you do not eat right away. Place in an airtight container and refrigerate for up to 4 days. Then warm up in the microwave as you would like.

We find that storing pasta in a glass container with a lid helps prevent the pasta from soaking in any odors stuck in the plastic container.

Practical notes

What is Cacio E Pepe?

This is an Italian dish and it means cheese pepper. Cheese, pepper, pasta and broth are all you need for this scrumptious dish.

Is this a main dish or side dish?

Feel free to serve your pasta as a main dish or side. We typically do a main dish with salad and garlic breadsticks on the side. But this would be paired with chicken or pork.

Can we make this vegan?

To make vegan reach for a vegetable stock, and then use a vegan cheese.

Can we make this gluten free?

To make gluten free reach for gluten free pasta. Cook as directed on the stovetop version, or same cook time for pressure cooker.

Do you add butter to Pepe pasta?

Adding butter is a heated debate. Some swear for an authentic Caicos e Pepe you need butter and others swear it ruins the pasta. So it is up to you if you want to add 1-2 tablespoons in. If you add butter you will add it in once the pasta is cooked.

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Ingredients

Makes 4 -6

• 8 ounces spaghetti noodles
• 2 1/2 cups Pecorino Romano Cheese, grated
• 2 1/2 cups chicken broth
• Fresh cracked pepper to taste

Equipment

• MJIYA Silicone Kitchen Tongs (7 inch), High Heat Resistant to 480°F
• Silicone Sealing Ring for Instant Pot Accessories
• Instant Pot

Method

1. Break up your spaghetti noodles and place in a crisscross pattern in your Instant Pot. Then pour in the chicken broth. Make sure all the pasta is covered in broth.
2. Next, close the lid, make sure the valve is set to sealing.
3. Pressure cook high manual pressure for 6 minutes followed by a quick release of pressure.
4. Add in around 1/3 of the cheese at a time, and use tongs to stir the cheese into the pasta. Repeat till all the cheese is mixed.
5. Next sprinkle on your fresh cracked black pepper to taste. We did about 1 1/2 tablespoons, but feel free to season to your liking.
6. Serve up your Cacio E Pepe Pasta how you would like and enjoy.

Kitchen notes

Stovetop Directions

1. Add water into a pot on the stove and bring to a boil and cook your pasta as directed on the package.
2. Once the pasta is done, drain and reserve 1/3 cup of the pasta water.
3. Pour the water and pasta back into the pot and then add in the cheese a bit at a time stirring between each mix. Feel free to add in 1-2 tablespoons of butter if you want.
4. Season with pepper to your liking. Top with more cheese and serve.

This is such an easy pasta dish, and you can store leftovers in an airtight container in the fridge for up to 4 days. Then warm up and enjoy again. If pasta becomes a bit dry add a splash of water or broth to help freshen up the pasta a bit.