6.4 Pasta

6.4.5 Cacio e pepe

I’ve done this one on the stovetop, using this recipe from Wine Spectator, twice. The first time came out great, the second time not so much. Here’s how I’m going to try it next:

Ingredients

1/2 lb. pasta (spaghetti is traditional, but I like shaped pasta like mini-shells or somesuch)
2 cups chicken broth
4 tbsp butter, halved
1/4 cup grated Pecorino Romano cheese
1/4 cup grated Parmesan cheese
1/2-1 tbsp coarsely (and preferably freshly) ground black pepper

  1. Pour the chicken broth into the IP and layer pasta over it. If using spaghetti or (recommended) bucatini, break the pasta in half prior to layering.
  2. Place two tablespoons of butter on the top.
  3. Select pressure cook at high temperature and cook for 5 minutes (an initial guess based on rules for IP pasta cooking.
  4. Quick release.
  5. Add the remaining butter and stir until melted.
  6. Stir in the cheese until melted.
  7. Add the black pepper, stir, and serve

6.4.5.1 Notes

I made this (using water instead of broth), and it tasted fine but was a little too soupy for my taste. Next time I will try reducing the amount of broth and perhaps adding a bit more cheese. However, the pasta cooked beautifully. It was bucatini, with a recommended stove top cook time of 10-12 minutes. I gave it five minutes on high pressure, followed by immediate release of pressure. Stay tuned as I fool with this one.