Pink Cacio E Pepe is a creamy twist on the classic Italian dish. Made with pasta, cheese, and pepper, this version adds a lovely pink sauce for extra flavor!
It’s quick to make and perfect for a cozy dinner at home. I love how the simple ingredients create such a comforting meal—add a sprinkle of extra cheese, and you’re all set! 🍝
Key Ingredients & Substitutions
Pasta: Spaghetti or bucatini are both fantastic choices. If you’re looking for a gluten-free option, try using chickpea or brown rice pasta. Just keep an eye on the cooking time, as gluten-free pastas can cook faster!
Pecorino Romano Cheese: This cheese brings a salty and rich flavor. If you can’t find it, Parmesan is a great substitute. For a dairy-free option, try nutritional yeast to add a cheesy flavor without the cheese!
Black Pepper: Freshly ground black pepper is key for that signature kick. If you’re sensitive to heat, use less or swap for white pepper, which has a milder flavor.
Beet Juice: This gives the sauce its beautiful pink color. If you don’t have beet juice, you could use tomato juice for a different flavor, though it won’t achieve the same shade. Or, just leave it out for a creamy white sauce!
Heavy Cream: This is what makes your sauce creamy. You could use half-and-half, or for a lighter option, use whole milk. For a vegan choice, coconut cream is a good substitute.
How Do You Make the Sauce Smooth and Creamy?
Creating that smooth and creamy sauce is key for Pink Cacio E Pepe! Here’s how to go about it:
- Start by melting butter and toasting the black pepper in it. This releases the flavors that make the dish delicious. Just a minute is enough—watch it closely!
- Add the cream and beet juice or powder. Stir gently to combine. Remember, don’t boil this mixture; you just want it warm to help create an emulsion with the cheese later.
- Toss the drained pasta into the sauce with some reserved pasta water. This helps the sauce cling to the noodles. If you notice your sauce is thick, gradually add more pasta water.
- When adding the Pecorino, sprinkle it in slowly while tossing the pasta. This helps it melt evenly. Keep mixing until you have a creamy consistency. If it feels too thick, a touch more pasta water can help loosen it up!
With these tips, you’re ready to master the creamy sauce and enjoy a delicious plate of Pink Cacio E Pepe!
How to Make Pink Cacio E Pepe
Ingredients You’ll Need:
- 12 oz spaghetti or bucatini pasta
- 1 cup Pecorino Romano cheese, finely grated
- 1 tsp freshly ground black pepper, plus extra for garnish
- 1/2 cup pasta cooking water, reserved
- 3 tbsp unsalted butter
- 1/4 cup heavy cream (to add creaminess and help achieve the pink sauce)
- 1-2 tbsp beet juice or a small amount of beet powder (for natural pink color)
- Optional: edible flower petals for garnish (for an extra special touch)
- Salt, to taste
How Much Time Will You Need?
This delicious Pink Cacio E Pepe takes about 20 minutes in total—15 minutes for prepping and cooking the pasta, and 5 minutes for mixing it with that creamy, pink sauce. It’s a quick and delightful dish perfect for any occasion!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Cook the spaghetti or bucatini according to the package instructions until al dente, which usually takes about 8-10 minutes. Before draining the pasta, make sure to reserve 1/2 cup of the pasta cooking water. This water helps create a lovely sauce later!
2. Prepare the Sauce:
While the pasta is cooking, melt the unsalted butter in a large skillet over medium heat. Once melted, add the freshly ground black pepper and toast it gently for about 1 minute. This will enhance its flavor, making the dish extra tasty!
3. Create the Pink Sauce:
Now, add the heavy cream and your choice of beet juice or beet powder into the skillet. Heat this mixture gently, ensuring it doesn’t boil. The beet juice will give your sauce its beautiful pink color, so stir it well to mix everything together.
4. Combine Pasta and Sauce:
Add half of the reserved pasta water to the skillet and give it a good stir. Next, carefully add the drained pasta to the skillet and toss it well so that all the noodles are coated in the creamy, pink sauce.
5. Add Cheese and Adjust Consistency:
Remove the skillet from heat. Gradually sprinkle in the grated Pecorino Romano cheese, tossing the pasta quickly to create a smooth, creamy sauce that clings to the noodles. If the sauce feels too thick, slowly add more of the reserved pasta water until you reach your desired consistency.
6. Season and Serve:
Now, taste your dish and adjust with salt and additional black pepper if needed. Once everything is just right, plate the pasta, and sprinkle some extra Pecorino Romano cheese on top. For a lovely finishing touch, add a sprinkle of cracked black pepper and, if you like, some edible flower petals for a beautiful presentation.
7. Enjoy!
Serve this delightful Pink Cacio E Pepe hot, and enjoy the creamy, peppery flavors with that unique pink hue. It’s sure to impress everyone at the table!
Can I Use a Different Type of Pasta?
Absolutely! While spaghetti and bucatini work great, you can use any pasta shape you prefer, like fettuccine or penne. Just make sure to adjust the cooking time according to the package instructions!
What If I Can’t Find Beet Juice?
No worries! You can either use beet powder or simply skip it for a creamy white sauce. Alternatively, a small amount of tomato juice can give a different flavor if you’re looking for color without beets.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. When you’re ready to enjoy them again, reheat gently on the stove over low heat, adding a splash of cream or pasta water to revive the sauce.
Can I Make This Dish Vegan?
Yes! Substitute the butter with a plant-based butter, heavy cream with coconut cream or a nut-based cream, and Pecorino Romano with nutritional yeast to achieve a cheesy flavor. Just follow the same instructions for a dairy-free version!
