Instant Pot Cacio E Pepe


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Recipe Here!: http://pressureluckcooking.com/recipe/instant-pot-cacio-e-pepe/ Cacio e Pepe (Cash-e-oh EE Pep-ay) literally means Cheese & Pepper in Italian.

33 replies
  1. Joyce Halvorsen
    Joyce Halvorsen says:

    I can't stand it, Jeffrery….middle of the night and I am drooling and wishing I had a big bowl of your Cacio E Pepe in front of me….oh….it isn't fair….I am definitely going to make this tomorrow…..so easy and simple and so good….thank you for sharing…Joyce in Sunny Florida.

    Reply
  2. Richard S
    Richard S says:

    Though I've thoroughly enjoyed your videos and bought a Duo 60 this afternoon to try them out, unfortunately, I had one of the problems mentioned by several other posters with the Cacio e Pepe recipe. The quick release sprayed a stream of water, melted cheese and butter out for several minutes. Then when I opened the lid I found there was much more water left than appeared in your video. Adding the butter and cheeses didn't thicken anything as there was much too much water to thicken. The noodles were perfectly done but pretty tasteless because most of the cheese and butter were dissolved in the water. Perhaps the amount of cheese I added wasn't enough. That or I made some other mistake as many other people seem to have made this recipe successfully. Giving the amounts in grams might help with consistency as, depending on how it is grated one persons half cup might be another person's quarter cup or vice versa. Of course, I realize, that you can't be responsible for how others interpret your recipes. Still looking forward to trying some more of your recipes and retrying this one, probably with 4 cups of Better Than Bouillon broth and only 2 cups of water.
    Reheated this the next day on a pan on the stove re Sicilian Mother and it was delicious.

    Reply
  3. Marc Federico
    Marc Federico says:

    Try making it without the butter next time. The elegance of the dish is that the starch from the pasta water along with the pecorino creates the cream. You might have to switch to a better pasta to get the right effect, but it will be more like the real dish and a lot healthier. Cheers.

    Reply
  4. Сергуня Косинов
    Сергуня Косинов says:

    I use my pressure cooker every single day. I love cooking with it.>>>arah.in/uQwo I want to get a second one just the cook additional dishes on the side. Sometimes, when I put the lid on, it seems as if it is locked, but it isn't. I will have to readjust the lid which can slow down my cooking time. I'm pleased overall. I like the look of it. I enjoy the ease of cooking with it. Excellent item.

    Reply
  5. andrew scala
    andrew scala says:

    You want to know how you can transform the leftover?? My Sicilian mother would heat up a fry pan with olive oil and put the left over Cacio e Pepe into the hot pan until it forms an incredible brown crust on the bottom…. I use a non stick pan … then put a plate over it and flip so the toasty brown crispy part is the top…. Mamma Mia!!!!! A glass of white wine and I’m in heaven!!!

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  6. phshon
    phshon says:

    Buddy that was delicious. Let me add this: pasta carbonara! Made exactly the same way as your recipe with this addition. Cubed pieces of 1/4” thick pancetta cooked in the butter before adding the chicken broth or the pasta. When browned, drain the oil, return the pancetta to the instant pot. Add the chicken broth, pasta and another 2 tablespoons of butter then finish cooking your way—6 minutes under high pressure then quick release. Finally, add the cheese, pepper and two whole eggs. Mix well and serve with a garnish of cheese and pepper.

    Reply
  7. Red Gingerbread Pam
    Red Gingerbread Pam says:

    Looks amazing!
    Your best ever recomendation is Better Than Bouillon!! I absolutely love it. No more canned broth for me. I also love not lugging water home(from broth). Reason I never buy Tomato Sauce but always but 🍅 Paste.

    Reply
  8. Lyla Schmooz
    Lyla Schmooz says:

    OK Jeff, I made the Cacio E Pepe, then I made your bouillabaisse. So I had left overs of both. Today I put them both together and WOW it was great. I just created new recipe. I don't usually like left overs but I didn't want to waste either of these great dishes. I'm glad I did. Thanks again for sharing you love of food.

    Reply
  9. Colleen Beamer
    Colleen Beamer says:

    Made this for supper tonight! Absolutely awesome! The combination of pasta, butter, cheeses and pepper was perfection. My son even asked for seconds and coming from him, that is the highest compliment ever!

    Reply
  10. Ron Richo
    Ron Richo says:

    I made this tonight, Jeff and it really is easy and delicious. I followed your recipe almost to the letter except that I didn't have enough spaghetti so I used farfale which isn't the best pasta for the IP. Still it came out great but next time I will use spaghetti or rigatoni. The IP make recipes so much easier and quicker and the best thing is you really have only one pan to wash. Thanks for the recipe and the tutorial.

    Reply
  11. Debi Hansen
    Debi Hansen says:

    Best way to reheat: Pot in Pot on a trivet in the Instant Pot, One cup of water in the bottom. Put pasta in a dish that will fit on top of the trivet. Add about 1T of water and drizzle with some cream. 6 Min on steam, followed by a quick release.

    Reply
  12. Jonathan Dowell
    Jonathan Dowell says:

    I've been doing this for years, never knowing it was a real dish – now I'll have to try the IP version. (BTW, for a laugh watch this with Closed Captioning. Cacio e Pepe is never rendered the same way twice!)

    Reply
  13. Renita Meares
    Renita Meares says:

    What gives? I tried to access Pinterest saves from your recipes and some say they have been removed because of possible SPAM! Who is blocking you? Love your recipes so I guess I have to save your YouTube videos.

    Reply

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