This Pink Cacio E Pepe is a creamy pasta dish that combines classic cheese and pepper flavors with a charming rosy twist! It’s simple, delicious, and perfect for any pasta lover.
Honestly, who wouldn’t want to eat something so pretty? I love how the creamy sauce hugs the pasta like a warm blanket. It’s a comforting meal that’s easy to whip up on a weeknight!
Key Ingredients & Substitutions
Pasta: Spaghetti or linguine works best for this dish. You can swap in other pasta types like fettuccine or even gluten-free options, depending on what you have on hand.
Ricotta Cheese: This gives the dish its creamy texture. If you’re looking for a lighter option, try using cottage cheese blended until smooth, or for a vegan alternative, use a nut-based cheese.
Pecorino Romano: This sheep’s milk cheese adds a salty kick. If you can’t find it, grated Parmesan works well, though it will have a milder flavor.
Beet Juice: This is what gives the dish its lovely pink color. If fresh beets aren’t available, you can use beet powder or even tomato paste for a different hue—though the taste will differ a bit.
Edible Flowers: They’re optional but add a lovely touch! If you can’t access them, consider fresh herbs like basil or chives for a pop of color.
How Do You Make a Creamy Sauce for Perfect Cacio E Pepe?
The key to a smooth, creamy sauce lies in combining the ricotta and heating it gently. Here’s how to achieve the best results:
- Combine ricotta, Pecorino Romano, butter, and beet juice in a large bowl. Stir until smooth, adding beet juice a little at a time for the right color.
- Make sure to reserve that hot pasta water! It’s your secret weapon for creating the perfect sauce consistency. Start by adding just a few tablespoons to thin the ricotta mixture.
- Once your pasta is cooked and drained, toss it quickly with the ricotta sauce. The heat from the pasta helps to melt the cheese and create a luscious coating.
- If the sauce is too thick, add more reserved pasta water, a little at a time, until you achieve your desired creaminess.
By using these tips, you’ll end up with a beautiful and delicious Pink Cacio E Pepe that everyone will love!
How to Make Pink Cacio E Pepe
Ingredients You’ll Need:
- 8 oz spaghetti or linguine
- 1 cup ricotta cheese
- 1/2 cup grated Pecorino Romano cheese, plus extra for serving
- 1/4 cup pasta cooking water (reserved)
- 1 tablespoon unsalted butter
- Freshly cracked black pepper (to taste)
- 2-3 tablespoons beet juice or a small amount of beet powder (to achieve pink color)
- Edible flower petals (such as rose petals, for garnish, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and cooking time. It’s quick and easy to make, perfect for a weeknight dinner or when you want to impress your guests without spending hours in the kitchen!
Step-by-Step Instructions:
1. Cook the Pasta:
Begin by bringing a large pot of salted water to a boil. Once it’s boiling, add in the spaghetti or linguine. Cook according to the package instructions until the pasta is al dente. Before draining, make sure to reserve about 1/2 cup of the pasta cooking water. After reserving the water, drain the pasta and set it aside.
2. Prepare the Creamy Pink Sauce:
In a large mixing bowl, combine the ricotta cheese, grated Pecorino Romano cheese, and unsalted butter. Mix well until everything is combined. Slowly add the beet juice while stirring to achieve a light pink color. You can adjust the amount of beet juice to get the shade you desire—just remember that a little goes a long way!
3. Create a Creamy Consistency:
Next, add a few tablespoons of the reserved hot pasta water to the ricotta mixture. This will help thin it out and create a smooth, creamy sauce. Stir well to combine. If the sauce is still too thick, you can add more pasta water as necessary.
4. Toss the Pasta:
Now it’s time to combine the pasta and sauce! Toss the hot, drained pasta into the bowl with the creamy pink sauce. Mix until the pasta is evenly coated. Feel free to add more reserved pasta water to ensure everything is smooth and delicious.
5. Serve and Garnish:
Serve the Pink Cacio E Pepe immediately on plates. Top each serving with extra grated Pecorino Romano cheese, freshly cracked black pepper, and if you like, a sprinkle of edible flower petals for that gorgeous finishing touch. Enjoy your delicious and visually stunning meal!
Dig in and enjoy every colorful bite of your Pink Cacio E Pepe! It’s a dish that not only tastes great but looks beautiful too!
Can I Use Other Types of Pasta?
Absolutely! While spaghetti or linguine are the classic choices, you can use any pasta you prefer. Fettuccine, penne, or even gluten-free pasta works well, just adjust the cooking time as per the package instructions.
What Can I Use Instead of Ricotta Cheese?
If you don’t have ricotta cheese, you can use blended cottage cheese for a similar creamy texture. For a dairy-free option, consider using blended cashews or a nut-based cheese substitute to achieve a similar consistency.
How to Achieve the Perfect Pink Color?
The beet juice is key to this dish’s vibrant pink hue. Start with 2 tablespoons and gradually add more until you reach your desired shade. If you want a different flavor profile, a small amount of tomato paste can work, but know it will change the taste a bit.
Can I Make This Dish in Advance?
While best enjoyed fresh, you can prepare the sauce ahead of time and store it in the fridge for up to 2 days. Just reheat it gently on the stove before tossing it with freshly cooked pasta. The color may fade slightly, but it will still taste delicious!
