This fun twist on the classic Cacio e Pepe brings a lovely pink color to your plate! With creamy cheese, pepper, and a touch of tomato, it’s both tasty and pretty!
I’ve got to say, the color makes it extra special for dinner parties. Everyone loves snapping a pic before enjoying this creamy delight. It’s a win-win! 😄
Key Ingredients & Substitutions
Pasta: I like using spaghetti or linguine for a classic feel. However, you could try any favorite pasta shape like fettuccine or even gluten-free pasta if needed!
Beet: The beet gives this dish its beautiful pink color and sweetness. If you’re not a beet fan, cooked carrots or even some tomato paste could work as alternatives for color, though they’ll change the flavor profile a bit!
Pecorino Romano: This cheese has a sharp, salty taste that’s key here. If you can’t find it, Parmesan works in a pinch, but be prepared for a milder flavor. Mixing a little feta could also add an interesting twist!
Black Pepper: Freshly ground black pepper is essential for the authentic Cacio e Pepe flavor. You can experiment with white pepper for a less aggressive taste, but stick with fresh ground for the best results.
How Do I Achieve a Creamy Sauce Without Clumping?
The trick to a silky sauce lies in how you mix everything together. Start by warming the butter and toasted pepper. When combining the pasta and sauce, do this while the pasta is still very hot to help melt the cheese smoothly.
- Make sure to reserve some pasta cooking water before draining, as it helps thin the sauce.
- Add the cheese gradually, tossing as you go. This keeps everything well combined and creamy.
- If the sauce feels thick, just add more reserved water (a little at a time) until you reach the desired consistency.
These steps will lead you to a delicious, creamy Pink Cacio e Pepe without the fuss of clumps!
Pink Cacio e Pepe
Ingredients You’ll Need:
- 10 oz (280g) spaghetti or linguine
- 1 medium beet, peeled and chopped
- 1 cup grated Pecorino Romano cheese (about 3.5 oz/100g)
- 1 to 1.5 teaspoons freshly ground black pepper
- 2 tablespoons unsalted butter
- Salt, to taste
- Water, for boiling pasta and beet
How Much Time Will You Need?
This recipe will take approximately 40-50 minutes. You’ll spend about 20-30 minutes cooking the beet and preparing the ingredients, plus another 10-15 minutes cooking the pasta and bringing everything together. Perfect for a delightful dinner!
Step-by-Step Instructions:
1. Cook the Beet:
Start by placing the chopped beet in a pot of water. Bring it to a boil, then lower the heat and simmer until the beet is tender, which will take around 20-30 minutes. Once it’s soft, drain the beet and transfer it to a blender or food processor. Add about ½ cup of boiling water and blend until you get a smooth, vibrant beet purée. Set this aside; it will be the star of the dish!
2. Cook the Pasta:
In a large pot, bring salted water to a boil. Add the pasta of your choice and cook it until al dente, following the package instructions. Don’t forget to reserve about 1 cup of the pasta cooking water before draining the pasta!
3. Toast the Pepper:
While the pasta cooks, grab a large skillet and heat it over medium heat. Add your freshly ground black pepper and toast it for 1-2 minutes until it becomes fragrant; this will really enhance the flavor!
4. Make the Sauce:
Once the pepper is toasted, combine it with the butter in the skillet, letting it melt. Lower the heat to medium-low so nothing burns. This buttery pepper mixture will be the base of your sauce.
5. Combine Beet Purée and Pasta Water:
Now, stir the beet purée into the skillet with the butter and pepper. Warm it gently while thinning it out with some of the reserved pasta water until it becomes a smooth sauce.
6. Toss Pasta with Sauce:
Add the drained hot pasta directly into the skillet. Gradually sprinkle in the grated Pecorino Romano, tossing continuously to make sure the pasta gets evenly coated and the cheese melts into the sauce. If it feels too thick, just add more of that lovely reserved pasta water until you reach your desired consistency!
7. Adjust Seasoning:
Give your dish a taste! If needed, add a little salt to enhance flavor. Remember that the cheese and pasta water are naturally salty, so season carefully!
8. Serve:
Plate your beautiful pink pasta, and for a finishing touch, garnish with extra Pecorino and a sprinkle of black pepper. If you’re feeling fancy, add some edible flower petals for a delightful presentation!
Enjoy this creamy, peppery, and visually striking Pink Cacio e Pepe! It’s a fun dish that’s sure to impress!
Can I Use a Different Type of Pasta for This Recipe?
Absolutely! While spaghetti or linguine work great, feel free to swap in your favorite pasta shape, such as fettuccine or even whole wheat pasta. Just be sure to adjust cooking times as needed!
What If I Don’t Like Beets?
If you’re not a fan of beets, you can try using roasted carrots or even tomato paste as a substitute for color, although it will change the overall flavor. Just remember, the vibrant hue is part of the fun!
Can I Make This Dish Vegan?
Yes! To keep it vegan, you can substitute nutritional yeast for Pecorino Romano cheese, and use a vegan butter or olive oil instead of regular butter. The flavor will be different but still delicious!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove with a splash of water or vegetable broth to help loosen the pasta and sauce.
