This fun twist on the classic Cacio e Pepe features a lovely pink sauce made with tomatoes and cream. It’s creamy, cheesy, and oh-so-delicious!
I can’t help but smile when I serve this dish; the pink color makes it feel special! Pair it with garlic bread, and you’re in for a treat. 😊
Key Ingredients & Substitutions
Pasta: Spaghetti or bucatini works best for this dish. If you want to use a whole grain or gluten-free pasta, those options will also work, just adjust the cooking time.
Pecorino Romano and Parmesan Cheese: These cheeses give Cacio e Pepe its signature flavor. Can’t find Pecorino? Use extra Parmesan or a mix of Parm and Grana Padano for a similar flavor. You can also use nutritional yeast for a dairy-free version.
Black Pepper: Freshly cracked black pepper is key for this dish. For a milder taste, you could use white pepper instead—though it’s not as traditional!
Beet Juice: This adds the lovely pink hue. If you don’t have beet juice, a splash of tomato sauce or even a bit of natural pink food coloring can work in a pinch.
Heavy Cream: It’s optional but adds a richer texture. If you prefer a lighter dish, feel free to skip it or substitute with a non-dairy cream.
How Can I Make the Cheese Sauce Creamy Without Clumps?
The trick to a smooth cheese sauce in Pink Cacio e Pepe is to work quickly and ensure your pasta is hot. Here are the steps:
- Toast the black pepper before mixing it with the cheese. This enhances the flavor!
- Add the hot, drained pasta directly to the cheese mixture immediately after cooking. The residual heat helps melt the cheese.
- Use a mix of reserved pasta water and butter to create a silky texture. Start with ½ cup of water and add more if needed for creaminess.
- Toss the pasta vigorously with tongs. This helps everything blend without clumping.
Mix in the beet juice gradually to get the right pink color without losing the creamy texture. Enjoy your cooking!
How to Make Pink Cacio e Pepe
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti or bucatini
- 1 cup Pecorino Romano cheese, finely grated
- 1 cup Parmesan cheese, finely grated
- 1 ½ teaspoons freshly cracked black pepper (plus extra for garnish)
- 1 cup pasta cooking water, reserved
- 2–3 tablespoons unsalted butter
- 2 tablespoons heavy cream (optional, for creaminess)
- 1–2 tablespoons beet juice or a small amount of natural pink coloring (for the pink color)
- Edible rose petals (optional, for garnish)
How Much Time Will You Need?
This recipe will take about 20 minutes total: around 10 minutes to prep and 10 minutes to cook. It’s quick and perfect for a comforting meal any night of the week!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once boiling, add your pasta and cook it until just al dente, following the package instructions for timing. Stir occasionally to prevent sticking.
2. Toast the Black Pepper:
While your pasta is cooking, grab a dry skillet and place it over medium heat. Add the freshly cracked black pepper and toast for about 1 minute until it becomes fragrant. Keep an eye on it to avoid burning, then remove from heat.
3. Reserve and Drain:
Before draining the pasta, reserve 1 cup of the pasta cooking water. Then, drain the pasta and set it aside for a moment.
4. Combine the Cheeses:
In a large mixing bowl, combine the grated Pecorino Romano and Parmesan cheeses. Mix them together to ensure they are evenly blended.
5. Mix with Pasta:
Quickly add the hot drained pasta into the bowl with the cheese mixture. Add the toasted black pepper and a portion of the reserved pasta water (start with about ½ cup) right away!
6. Create the Sauce:
Now, add the unsalted butter and the heavy cream if you’re using it. Toss vigorously with tongs or forks, mixing everything together until the cheese melts and coats the pasta, creating a velvety sauce. If needed, add more reserved pasta water gradually until you reach your desired creamy consistency.
7. Add the Pink Color:
Stir in the beet juice a little at a time. Keep mixing until the pasta achieves a lovely light pink shade. Aim for an even color without overpowering the dish!
8. Adjust and Serve:
Taste the pasta and season it with additional black pepper or cheese if you’d like. It should be deliciously rich and cheesy!
9. Plate and Garnish:
Transfer the pasta to plates, arranging it into neat nests or mounds. Top it off with extra finely grated Pecorino, a sprinkle of freshly cracked black pepper, and if you want to go the extra mile, add some edible rose petals for a beautiful presentation.
Enjoy your bright and creamy Pink Cacio e Pepe — it’s a delightful take on the classic dish that’s sure to impress your family or guests!
Can I Use Different Pasta Shapes for Pink Cacio e Pepe?
Absolutely! While spaghetti and bucatini are traditional, you can use any pasta shape you prefer. Just keep in mind that cooking times may vary, so adjust accordingly!
Can I Make This Recipe Dairy-Free?
Yes, you can! Substitute the cheeses with vegan alternatives and use a plant-based butter. Nutritional yeast can add a cheesy flavor, providing a similar taste boost without the dairy.
What Should I Do If My Sauce Is Too Thick?
If you find your sauce is too thick, simply add more reserved pasta cooking water, a little at a time, while tossing the pasta. This will help achieve a creamier, more cohesive sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove with a splash of pasta water or cream to help revive the sauce’s creaminess!
