This Pink Cacio E Pepe is a creamy twist on the classic pasta dish. With a blend of cheese and fresh pepper in a pretty pink sauce, it looks as good as it tastes!
You can whip this up in no time, and it feels fancy without breaking a sweat. Plus, who can resist that beautiful color? It’s a feast for your eyes and taste buds! 🍝❤️
Key Ingredients & Substitutions
Spaghetti: Standard spaghetti works well, but you can use any pasta you love like fettuccine or bucatini. Whole wheat or gluten-free options will also give a nice twist!
Pecorino Romano Cheese: This cheese gives a strong flavor, but if you prefer something milder, Parmesan is a good swap. You can also mix in some grated mozzarella for creaminess.
Butter: The butter helps create a rich texture, but for a lighter option, you can use olive oil. Just note that the flavor will slightly change.
Beet Juice: This is key for that lovely pink color. If you don’t have beet juice, you can use a teaspoon of tomato paste, but it will give a different flavor. You could skip it entirely for a classic Cacio e Pepe!
How Do I Make Sure My Pasta Sauce Comes Out Creamy?
Getting that creamy sauce is all about timing and technique! Here’s how to nail it:
- Always cook your pasta al dente. This means it will be slightly firm and hold better with the sauce.
- Reserve pasta water! This starchy water helps bind the sauce to the spaghetti. Add it a little at a time.
- When mixing everything together, act quickly! The heat from the pasta helps melt the cheese and mix with the butter, creating that creamy texture.
Don’t be afraid to keep stirring until you get that silky finish! Your Pink Cacio e Pepe will look and taste fabulous. Enjoy!
Pink Cacio E Pepe
Ingredients:
- 200g spaghetti
- 1 cup finely grated Pecorino Romano cheese (or Parmesan for a milder flavor)
- 2 tablespoons unsalted butter
- 2 teaspoons freshly ground black pepper
- 1/3 cup reserved pasta cooking water (adjust as needed)
- 2 tablespoons beet juice or a small amount of natural beet powder (for pink color)
- Edible pink flower petals (e.g., rose petals) for garnish (optional)
- Salt, to taste
Time Needed:
This dish will take about 20 minutes total. You’ll spend about 10 minutes cooking the spaghetti and prepping ingredients, and another 10 minutes to create the delicious pink sauce and plate everything beautifully!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the spaghetti and cook according to the package instructions until it’s al dente, meaning it’s cooked but still has a little bite to it. This usually takes about 8-10 minutes.
2. Prepare to Mix the Sauce:
While your pasta is cooking, set aside about 1/3 of a cup of pasta cooking water. Then, drain the pasta and return it to the pot. In a separate large mixing bowl, combine the finely grated Pecorino Romano cheese, ground black pepper, and butter. This will form the base of your creamy sauce.
3. Create the Pink Sauce:
Add the beet juice (or beet powder mixed with a splash of water) to the cheese and butter mixture. Stir until everything is well combined, creating a creamy pink sauce. If the mixture is too thick, add a splash of the reserved pasta water to loosen it up a bit.
4. Combine Pasta and Sauce:
Now, it’s time to bring it all together! While the spaghetti is still hot, add it to the bowl with the pink sauce. Quickly and vigorously toss or stir the pasta to ensure it gets evenly coated with the sauce. If the sauce is too thick, slowly add more reserved pasta water until you achieve your desired creamy consistency.
5. Plate and Garnish:
Using tongs, plate the pasta in a nice nest shape. Top with some extra Pecorino cheese and a sprinkle of freshly ground black pepper. For an elegant touch, you can also sprinkle some edible pink flower petals on top, if using.
6. Serve and Enjoy:
Serve your beautiful Pink Cacio E Pepe immediately while it’s piping hot. Not only is it delicious, but it also looks stunning on the plate! Enjoy this colorful twist on a classic Italian dish!
The pink hue from the beet juice adds uniquely delightful flavors without overshadowing the beloved cheese and pepper combination. Have fun cooking, and let’s dig in!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti is traditional, feel free to use any pasta you prefer, such as fettuccine, penne, or even gluten-free options. Just adjust the cooking time according to the pasta type.
What Can I Use Instead of Beet Juice?
If you don’t have beet juice, you can substitute it with a small amount of tomato paste for a different flavor, though it won’t give you the pink color. Alternatively, you can also use a touch of red food coloring if the visual appeal is your focus.
How Do I Store Leftovers?
To store leftovers, place them in an airtight container in the fridge for up to 2 days. Reheat gently on the stove with a splash of water or more butter to help bring back the creamy texture.
Can I Make This Dish Vegan?
Yes! You can make a vegan version by using plant-based pasta and substituting the cheese with a vegan cheese alternative. Use olive oil instead of butter for a richer flavor while maintaining a plant-based dish!
