Summer Cacio e Pepe

There is nothing more satisfying than an easy Cacio e Pepe! This one uses the bounty of summer produce to add more flavor and color to the already-classic dish. Play around with other vegetables of the season to make yours truly unique!

Cuisine

American, Italian

Course

Mains

Difficulty

Easy

Diet

Vegetarian

Cooking Technique

Pressure Cook

Keywords

Instant Pot Culinary Team, Pasta, Quick and Easy, Summer Dishes, Tomatoes

Prep Time

10 min

Cook Time

5 min

Servings

4 Servings

Ingredients

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

Instructions

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.