Summer Cacio e Pepe


Summer Cacio e Pepe
cuisine icon Course
cuisine icon Difficulty
cuisine icon Cooking Technique

prep icon Prep Time
10 min
cook icon Cook Time
5 min

serving icon Servings
4 Servings
  • 2 tbsp black peppercorns, coarsely ground
  • 3 cups water
  • 2 tsp salt, plus more to taste
  • 1 lb. spaghetti
  • 1 ½ cups cherry tomatoes
  • 3 ears of corn, shucked, kernels removed
  • 1 ½ cup zucchini, diced
  • 3 cups pecorino, freshly grated, plus more for serving
  • Preheat the inner pot on Sauté – More/High for 5 minutes. Once hot, add the coarsely ground black peppercorns. Toast for 1-2 minutes, or until fragrant. Press Cancel.
  • Add the water, salt, and spaghetti. Break the spaghetti in half to fit in the pot, if needed. Toss the dried spaghetti in the water, careful to coat all the noodles so they don’t stick while cooking.
  • Add the cherry tomatoes, corn kernels, and diced zucchini on top of the pasta.
  • Add the lid and Pressure Cook on High for 2 minutes. Immediately release the valve after the timer is up.
  • Add the freshly grated pecorino cheese, tossing constantly with tongs. The heat from the pasta will melt the cheese and create a luscious sauce. Add more salt, if needed. Serve immediately.
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