Pink Cacio E Pepe is a fun twist on the classic Italian pasta dish. It’s creamy, cheesy, and has a lovely pink color from adding tomatoes!
Honestly, who can resist a plate of this deliciousness? It’s easy to make and perfect for impressing friends. Plus, it brings a bit of flair to your dinner table!
Key Ingredients & Substitutions
Pasta: I like using spaghetti or bucatini for this recipe. If you have a different shape on hand, feel free to swap! Just keep the cooking time in mind.
Pecorino Romano Cheese: This cheese brings the classic flavor to Cacio E Pepe. If you can’t find it, Grana Padano or Parmesan can be good alternatives, although the flavor won’t be quite the same.
Pepper: Freshly ground black pepper is essential for that spicy kick. If you want it milder, use less pepper or try white pepper instead, which is more subtle.
Heavy Cream: For creaminess, you can use crème fraîche or even whole milk, but keep in mind it may not be as rich. If avoiding dairy, try a nut-based cream or coconut milk; just check for flavor compatibility.
Coloring: Tomato paste is perfect for the pink tint. If you want a natural alternative, a tiny bit of beetroot juice works too, but it can change the taste slightly.
How Do You Make a Creamy Sauce Without Clumping?
Getting that perfect creamy sauce is key to this dish. The trick is all about timing and mixing. Here’s how to ensure your sauce turns out smooth:
- After cooking the pasta, toss it directly into the sauce right away. The heat from the pasta helps melt the cheese smoothly.
- Gradually add the grated Pecorino Romano cheese while tossing continuously. This prevents clumping and ensures the cheese integrates well into the sauce.
- If the sauce seems too thick, slowly add more reserved pasta water a little at a time until you reach your desired consistency.
By keeping these tips in mind, you’ll end up with a beautifully creamy Pink Cacio E Pepe!
Pink Cacio E Pepe
Ingredients:
- 200g spaghetti or bucatini
- 1 cup Pecorino Romano cheese, finely grated
- 1 teaspoon freshly ground black pepper, plus extra for garnish
- 1/3 cup reserved pasta cooking water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream or crème fraîche (for added creaminess and pink color)
- 2 tablespoons tomato paste or a small amount of beetroot juice (to achieve the pink color)
- Optional: edible flower petals or microgreens for garnish
How Much Time Will You Need?
This delightful dish should take about 20 minutes in total. You’ll spend about 10 minutes cooking the pasta and preparing the sauce, and then just a little more time plating it beautifully. Quick, easy, and absolutely delicious!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once it’s bubbling, add your spaghetti or bucatini and cook it until it’s al dente, usually about 8-10 minutes. Be sure to reserve about 1 cup of the pasta cooking water before draining it, as you’ll need this later for the sauce!
2. Prepare the Sauce:
In a large skillet over medium heat, melt the unsalted butter. Once it’s nice and melted, stir in the freshly ground black pepper, toasting it gently for about 1 minute until you can smell its lovely fragrance. Then, mix in the tomato paste (or beet juice) and heavy cream, stirring until everything is combined and you see a beautiful creamy pink sauce forming. Remember, heat it gently and avoid boiling!
3. Combine Pasta and Sauce:
Now it’s time to bring the pasta and sauce together! Add about 1/3 cup of the reserved pasta water to the sauce to loosen it a bit. Then, add your drained pasta directly into the skillet. Toss everything together so that the pasta is evenly coated in that delicious pink sauce.
4. Add the Cheese:
Take the skillet off the heat and gradually sprinkle in the grated Pecorino Romano cheese. Toss continuously while you do this to let the cheese melt and mix in perfectly, creating a lovely silky sauce. If it seems a bit thick, don’t hesitate to add more reserved pasta water until you achieve your preferred consistency!
5. Plate and Serve:
Plate the pasta with a swirl for a nice presentation and garnish with some extra cracked black pepper. If you’re feeling fancy, add some edible flower petals or microgreens on top for that perfect finishing touch! Serve immediately and feast on your delightful Pink Cacio E Pepe!
Can I Use a Different Type of Cheese?
Absolutely! While Pecorino Romano is traditional for Cacio E Pepe, you can substitute it with Grana Padano or Parmesan if you prefer. Just keep in mind the flavor will be slightly different!
Can I Make This Dish Vegan?
Yes, you can. For a vegan version, use a plant-based butter and cream substitute like coconut cream or cashew cream. Additionally, look for a dairy-free cheese alternative that melts well to achieve that creamy texture.
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or extra cream to help restore creaminess.
Can I Add Protein or Vegetables?
Definitely! Grilled chicken, shrimp, or sautéed mushrooms and spinach make excellent additions. Just cook them separately and toss them in with the pasta before serving!
