Instant Pot Cacio E Pepe

Instant Pot Cacio E Pepe is one of the easiest dinner recipes to feed your family fast. Using just 4 ingredients, this gluten-free take on the Roman classic is ready in under 25 minutes.

What is Cacio E Pepe?

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Pronounced Cash-e-oh- EE Pep-ay this recipe literally translated to cheese and pepper in Italian.  The dish originates in Rome and is traditionally made using only salted water, spaghetti, Pecorino-Romano and cracked black pepper.  

Instead of sweating over the stove, this instant pot Cacio E Pepe recipe means you are able to speed up the cooking time to an amazing 8 minutes. Pressure cooking spaghetti can make it super sticky however, so by switching the traditional salted water for chicken broth we maximize moisture and flavor for a pasta dish worthy of the famous *chef’s kiss*

If you’re just getting started with the Instant Pot, check out my quick start guide Top 10 Instant Pot Tips and Tricks You Need to Know.

Instant Pot Cacio E Pepe Ingredients

One of the best things about Instant Pot Cacio E Pepe is that it requires only 4 ingredients. However, with so few ingredients each one plays an important role to ensure maximum flavor:

• Gluten Free Spaghetti Noodles – Ideally use thick spaghetti noodles as the thin variety will cook even faster in the instant pot. If you only have thin at hand, you may need to reduce the cooking time by a minute or two. You will also need to snap the noodles in half so they fit in the instant pot.
• Chicken Broth – I prefer homemade bone broth as it doesn’t include added salt or sugar. It is also packed with beneficial protein, amino acids, and so many other nutrients.
• Pecorino Romano cheese – The word pecora is the Italian word for “sheep” which is a clue to how this cheese is made as it’s made using sheep’s milk. It is often compared to parmesan as it too is a salty, hard, Italian cheese however parmesan is produced using cow’s milk. Grate it on the finest setting so the cheese resembles a powder like texture.
• Cracked Black Pepper –  One of the most important ingredients in this instant pot cacio e pepe recipe is black pepper so it is vital you use freshly ground. Black pepper actually loses flavor quite quickly, so for maximum taste crack the peppercorns on the largest setting so the pieces are large and pack a punch.

How to make Instant Pot Cacio E Pepe Step by Step

1. Add the gluten-free spaghetti noodles and chicken broth to the Instant Pot inner pot. Make sure to snap the spaghetti in half so they fit in the instant pot and are properly submerged in the broth. 

2. Put the lid on and make sure your sealing valve is closed. Set to high-pressure for 8 minutes.

3. When the Instant Pot is done cooking, do a quick release to release the steam before opening the lid. Turn the instant pot off.

4. Wait about one minute to allow the noodles to cool down. Don’t be tempted to wait longer as it’s vital the pasta is still warm enough for the next step.

5. Add 1/3 cup of cheese at a time to the inner pot. Mix well with tongs for the cheese to melt before repeating until all the cheese is mixed in.

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6. Freshly grind in black pepper. Make sure to use the largest setting for maximum flavor. Start with 1 tbsp and then add more as desired. 

7. Transfer to a serving bowl and add extra pecorino romano and black pepper to serve. 

How to avoid a clumpy Cacio E Pepe

Timing is key when making this instant pot Cacio E pepe. If you wait too long for the pasta noodles to cool down, the pot won’t be hot enough for the cheese to melt and this may cause a grainy sauce.

Similarly, if you forget to turn the instant pot off or have it set to KEEP WARM then the Pecorino Romano will clump together, again making your Cacio E Pepe lumpy.  

Follow the timings listed for the best results. I’d also recommend buying a block and grating it yourself at home, ensuring to grate on the finest setting so it’s powder-like and will melt easily.

Can I substitute Pecorino Romano for parmesan in Cacio E Pepe?

Although parmesan is also delicious, as it’s a Roman recipe, I would recommend sticking to the traditional Roman cheese for best results. Parmesan can work in a pinch and it may be easier to find in the grocery store, but Pecorino Romano melts perfectly and packs an authentic flavor that makes it a true Cacio E Pepe recipe.

What type of pasta is best for Cacio E Pepe?

Traditionally Cacio E Pepe is made with tonnarelli noodles. It is most commonly used in Roman dishes and is an egg pasta, that is slightly thicker and more square-shaped than spaghetti.  

It can be trickier to find in supermarkets (especially a gluten-free equivalent) so gluten-free spaghetti noodles can also be used instead for this recipe. Spaghetti is instead usually made using durum wheat and is a slightly different shape to tonnarelli as it’s cylindrical.

Can I make this recipe on the stove top?

Yes, although admittedly I find it trickier to get the timing right on the stovetop. As mentioned timing is key when avoiding a clumpy cacio E pepe so when recreating on stovetop there is a little more room for error as you will need to drain the pasta then return it to the pot which can potentially cool it down too much.

• Bring water to a boil in a large pot. Add the noodles and cook as per package instructions (this is usually 8-10 minutes for al dente pasta.)
• Drain the pasta and quickly return it to the pot then stir in the finely grated Pecorino Romano and black pepper.
• Stir using tongs until the cheese melts, then serve.

How to Store Cacio E Pepe

As this recipe takes less than 25 minutes from start to finish I do not recommend making ahead or freezing. For the best flavor, make and serve immediately.  

However, if you have leftovers they will keep for 3-5 days in the fridge. Allow the pasta to cool at room temperature before transferring it to an airtight container in the fridge.  

For best results, I recommend reheating without a microwave and instead, heat through on the stovetop. You may need to add a little butter or olive oil to avoid the noodles drying out.

Top Tips

• Although not traditional, some prefer a creamier Cacio E Pepe and so add in half & half or heavy cream.
• If you find pressure cooking spaghetti makes it too sticky, feel free to add a splash of olive oil
• As mentioned avoid store-bought cracked black pepper and instead use only freshly cracked peppercorns as they have more flavor.

More Recipes You Might Like

• Spaghetti Squash with Browned Butter Sauce
• Gluten Free Instant Pot Spaghetti
• 50+ Instant Pot Soup and Stew Recipes

Did you try this Instant Pot Cacio E Pepe? Don’t forget to rate the recipe and comment below to let me know how it went. You can also FOLLOW ME on Facebook, Instagram and Pinterest.

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