Cacio e Pepe


  • 4 cups chicken broth, vegetable broth, or garlic broth
  • 1 lb spaghetti
  • 8 tbsp salted butter, divided into 1-tablespoon pats
  • 1 cup grated Pecorino Romano or Parmesan (or 1/2 cup of each)
  • 1 tbsp cracked black pepper plus more to taste (
  • Pour the broth into the Instant Pot, break the spaghetti over it and add to the broth, then follow with 4 tablespoons of the butter.
  • Secure the lid and move the valve to the sealing position. Hit Manual or Pressure Cook on High Pressure for 8 minutes. Quick release when done. (NOTE: The pasta will appear soupy once the lid comes off. This is what we want because adding the dairy will thicken it up perfectly.)
  • Stir in the remaining 4 tablespoons butter until melted, then add the cheese and stir until well combined. The sauce will thicken as soon as the cheese is absorbed, which is almost immediately.
  • Add the cracked black pepper and give it a final stir. Add more pepper to taste.
  • Transfer the pasta to bowls and top with more cheese and pepper, if desired.
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