This Pink Cacio E Pepe is a fun twist on the classic Italian dish! It’s creamy, cheesy, and has a beautiful pink hue from the tomatoes. Perfect for a cozy dinner!
When I make this, I can’t resist twirling the pasta on my fork like a pro! Just be ready for a plate that disappears fast—everyone loves it! 😄
The best part is how easy it is to prepare. Just cook the pasta, mix in the sauce, and enjoy. It’s a delightful way to brighten up your meal!
Key Ingredients & Substitutions
Pasta: I love using spaghetti or tonnarelli for this dish. This pasta is perfect for the sauce to cling to. You can substitute with fettuccine or any long pasta you have on hand!
Pecorino Romano: This cheese gives a sharp and salty flavor that’s signature to Cacio e Pepe. If you’re looking for a milder taste, feel free to use Parmesan instead, but it will change the flavor a bit!
Black Pepper: Freshly ground black pepper is key here. It adds a wonderful spice! If you’re sensitive to spice, you could use white pepper for a milder heat.
Tomato Paste or Beet Juice: The pink color comes from tomato paste, but beet juice gives a vibrant color with a hint of sweetness. You can adjust for the look or flavor you desire!
How Do I Get the Perfect Creamy Sauce?
The creamy sauce is what makes this dish special. Here’s how to achieve the best results:
- Use reserved pasta cooking water! It’s starchy and helps emulsify the sauce, making it velvety.
- Mix in cheese gradually over low heat. This prevents clumping and ensures the cheese melts nicely into the sauce.
- Stir continuously as you add the cheese to keep things smooth. If it seems too thick, add a bit more pasta water until you get the perfect creaminess!
How to Make Pink Cacio E Pepe
Ingredients You’ll Need:
Pasta:
- 12 oz spaghetti or tonnarelli pasta
Cheese & Seasoning:
- 1 cup Pecorino Romano cheese, finely grated
- 1 tsp freshly ground black pepper, plus extra for garnish
Butter & Color:
- 2 tbsp unsalted butter
- 2 tbsp tomato paste or a small amount of fresh beet juice (for the pink color)
Water:
- 1/4 cup reserved pasta cooking water
For Garnish:
- Optional: edible flower petals for garnish (e.g., rose petals)
How Much Time Will You Need?
This Pink Cacio E Pepe takes about 20 minutes total—10 minutes to prepare and 10 minutes to cook the pasta and sauce. It’s quick and simple, making it perfect for a delicious weeknight meal!
Step-by-Step Instructions:
1. Cooking the Pasta:
Begin by bringing a large pot of salted water to a boil. Add in the spaghetti or tonnarelli and cook according to the package instructions until it reaches an al dente texture. This usually takes around 8 to 10 minutes, depending on the pasta thickness. Remember to reserve about 1 cup of the pasta water before draining!
2. Making the Pink Sauce:
While your pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Once melted, stir in the tomato paste or beet juice. Mix well until you see that the sauce has a soft pink hue, and it’s warmed through. This will be the base of your creamy sauce!
3. Combining Pasta and Sauce:
Once the pasta is done and drained, add it directly to the skillet with the pink butter sauce. Toss everything together, and begin adding the reserved pasta cooking water a little bit at a time. This will help create a creamy sauce that clings beautifully to the pasta!
4. Finishing Touches:
Turn off the heat and start adding the finely grated Pecorino Romano cheese and freshly ground black pepper into the pasta. Toss continuously to ensure the cheese melts seamlessly into the sauce without clumping—this is the secret to that smooth, creamy texture!
5. Plating and Garnishing:
Take a moment to plate your pasta elegantly. Twirl the pasta into nests on each plate for a touch of finesse. Don’t forget to garnish generously with extra grated Pecorino, a sprinkle of black pepper, and if you’d like a beautiful finish, add a few edible flower petals for color!
6. Serving:
Serve your Pink Cacio E Pepe right away while it’s warm. Enjoy the deliciously rich, peppery flavor complemented by that lovely pink hue. It’s a delightful dish that’s sure to impress!
Can I Use Whole Wheat Pasta Instead?
Absolutely! Whole wheat pasta is a great substitute and adds a nutty flavor. Just keep an eye on the cooking time, as whole wheat pasta may take a few extra minutes to become al dente.
What if I Don’t Have Pecorino Romano?
No problem! You can use Parmesan cheese instead. It offers a similar texture, though the flavor will be milder. You could also mix it with a little bit of Grana Padano for added richness!
Can I Make This Dish Vegan?
Yes! For a vegan version, use a plant-based butter and substitute the cheese with a vegan parmesan or nutritional yeast, which offers a cheesy flavor without dairy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth in a pan on low heat, stirring gently to bring back the creaminess!
