Easy to make spaghetti cacio e pepe in the Instant Pot. A creamy spaghetti with cheese and pepper recipe that is a classic Roman dish.
Shopping List: (for 2-3 servings)
8 ounces dry thick spaghetti
1 tbsp. kosher salt
1/2 - 3/4 cup pecorino romano cheese, grated extra fine (use the block, not the pre-grated stuff. It won't melt right)
1 1/2 tsp. fresh cracked pepper
1 -2 cups water
Italian parsley for garnish
Directions:
Break the spaghetti in half and layer it in the pot in a crisscross pattern; this will prevent it from sticking together.
Add the water until it barely covers the spaghetti. Do not stir! Add the salt.
Replace the lid making sure the valve/switch is in the seal position. Press pressure cook/manual button, select high pressure and adjust cook time to 6 minutes for al dente, 7 minutes for softer pasta.
While the spaghetti is cooking, heat the pepper in a pan on the stove over low heat and toast 2-3 minutes just until fragrant then remove. This will bring out the flavor.
When the cook time is done, do a quick release by moving the valve/switch to the vent position and wait for the pin to drop before removing the lid. Press cancel.
Remove the lid and add the cheese and rapidly toss with the spaghetti until a creamy sauce develops.
Add the pepper and toss.
Bowl up and top with more pepper.
Enjoy!
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