This Pink Cacio E Pepe is a creamy twist on the classic pasta dish! With a delightful mix of cheese and pepper, it gets a beautiful pink hue from added tomatoes.
It’s a fun and tasty meal that’s quick to whip up. Honestly, who doesn’t love a pasta dish that looks pretty on the plate and tastes even better? 🍝
I love serving it with a sprinkle of extra cheese on top. It’s not just dinner; it’s a mini celebration on a plate! Easy peasy and oh-so-good!
Key Ingredients & Substitutions
Pasta: Spaghetti or tonnarelli works perfectly here. If you can’t find them, try fettuccine or another long pasta. Just remember to adjust cooking times as needed!
Pecorino Romano: This cheese adds a sharp, salty flavor. If you’re looking for a milder option, substitute with Parmesan or Grana Padano. Both will give a nice taste without the same bite.
Black Pepper: Freshly cracked black pepper gives the best flavor. If you’re in a pinch, pre-ground pepper can be used, but try to stick with fresh when possible for that bold kick!
Beet Puree: This is what gives the dish its stunning color. If you want an easier alternative, you can use store-bought beet juice or even roasted red peppers for a similar hue, though the flavor will be slightly different.
Edible Flower Petals: Totally optional, but these add a lovely touch! If you can’t find them, fresh herbs like parsley or basil can make a nice garnish too.
How Do You Create a Creamy Sauce Without Clumping?
The key to a smooth sauce in Pink Cacio E Pepe is the timing and mixing. Here’s how to get it just right:
- As soon as you drain the pasta, work quickly. Add the hot pasta directly to the bowl with cheese and pepper. This helps the cheese melt smoothly.
- Mix in the beet puree gradually, allowing the heat from the pasta to help incorporate everything without clumping.
- Use the reserved pasta water a little at a time. This starchy water helps emulsify the sauce, making it creamy. If you notice the sauce is too thick, just add more water!
- Stir vigorously to blend everything nicely. If you see any clumps forming, keep mixing to break them down!
Following these tips will ensure your sauce is creamy and perfectly coats every strand of pasta!
How to Make Pink Cacio E Pepe
Ingredients You’ll Need:
- 12 oz (340 g) spaghetti or tonnarelli pasta
- 1 cup finely grated Pecorino Romano cheese
- 1 tbsp freshly cracked black pepper
- 1/2 cup pasta cooking water, reserved
- 1/2 cup beet puree (for natural pink color)
- Salt, for pasta water
- Optional: edible flower petals for garnish
How Much Time Will You Need?
This recipe will take about 20 minutes in total. You’ll need roughly 10 minutes to cook the pasta and another 10 minutes to prepare the sauce and plate it. It’s a quick yet impressive dish to whip up!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Add your spaghetti or tonnarelli and cook according to the package instructions until it’s al dente, which usually takes about 8-10 minutes. Remember, a little bite is perfect for this dish!
2. Prepare the Beet Puree:
While the pasta is cooking, take care of your beet puree. Roast or steam some beets until they’re soft (about 30 minutes will do). Once done, place them in a blender or food processor and blend until smooth. If you’re short on time, feel free to use store-bought beet puree!
3. Combine Cheese and Pepper:
In a large mixing bowl, combine your finely grated Pecorino Romano cheese and freshly cracked black pepper. Give it a good stir to mix everything together nicely!
4. Drain the Pasta:
As soon as your pasta is cooked, make sure to reserve ½ cup of the cooking water before draining the rest. This starchy water will help in making your sauce creamy.
5. Create the Sauce:
Now, add the hot drained pasta directly to the bowl with the cheese and pepper mixture. Then, introduce the beet puree and the reserved pasta water gradually. Stir vigorously! This helps to create a creamy sauce that beautifully coats the pasta and gives you that exciting pink color.
6. Adjust the Sauce Consistency:
If the sauce is too thick, just add a bit more of the reserved pasta water. Aim for a creamy sauce that clings to the strands of spaghetti.
7. Plate the Pasta:
To serve, twirl the pasta into a nest shape on each plate. This not only looks lovely but makes for a delightful dining experience!
8. Garnish and Serve:
Sprinkle more Pecorino Romano and cracked black pepper over the top for added flavor. If you’re feeling fancy, add some edible flower petals for a beautiful touch. Serve your Pink Cacio E Pepe immediately and enjoy this vibrant dish!
This delicious recipe combines the bold flavors of Pecorino and pepper with the earthiness of beets, creating a dish that’s as beautiful as it is tasty. Enjoy your culinary creation! 🍽️
Can I Substitute the Pasta?
Absolutely! While spaghetti or tonnarelli are traditional, you can use any long pasta you prefer, such as fettuccine or linguine. Just keep an eye on the cooking time, as it may vary based on the type of pasta!
What If I Don’t Have Fresh Beets?
No problem! You can use pre-made beet puree, beet juice, or even roasted red peppers for a similar color. Just remember that the flavor may differ slightly if you switch from fresh beets.
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 to help loosen the sauce, then warm gently in a skillet or microwave, stirring to keep it creamy.
Can I Make This Recipe Ahead of Time?
While it’s best enjoyed fresh, you can prepare the beet puree and cheese mixture in advance. When ready to eat, simply cook the pasta, combine everything, and enjoy the dish hot!