Pink Cacio e Pepe
Pink Cacio e Pepe is a romantic twist on the classic Italian pasta dish, combining rich butter, freshly cracked black pepper, and creamy Parmesan cheese with eye-catching pink homemade pasta. Elegant yet simple, this recipe delivers restaurant-quality flavor in just minutes, perfect for Valentine’s Day or a cozy date night.
Equipment
- Mixing bowl
- fork
- plastic wrap
- pasta machine or rolling pin
- large pot
- skillet
Ingredients
- 100 g semolina flour
- 100 g all-purpose flour
- 2 large eggs
- 1 1/2 tsp salt
- 1 tbsp olive oil
- 6–8 drops red food coloring
- 3 tbsp unsalted butter, cubed
- 1 cup freshly grated Parmesan cheese
- 1 tsp freshly cracked coarse black pepper
- salt, to taste
Instructions
- In a medium bowl, combine semolina flour, all-purpose flour, and salt. Mix well.
- Create a well in the center and add eggs, olive oil, and red food coloring.
- Using a fork, gradually incorporate the flour into the eggs until a dough forms.
- Knead the dough on a flat surface until smooth and pliable, similar to playdough.
- Wrap the dough tightly and refrigerate for at least 1 hour.
- Divide the dough into four portions, keeping unused pieces covered.
- Roll one portion at a time through a pasta machine until thin and slightly translucent.
- Cut the pasta into tagliatelle strands or slice by hand into 1/4-inch strips.
- Bring a pot of generously salted water to a boil and cook fresh pasta for 30–45 seconds. Reserve 1/2 cup pasta water and drain.
- In a pan over medium heat, melt 2 tablespoons butter and add black pepper. Cook until lightly golden.
- Add reserved pasta water and simmer briefly.
- Add pasta, remaining butter, and Parmesan cheese. Toss until creamy and coated.
- Adjust consistency with additional pasta water if needed and serve immediately with extra cheese and cracked pepper.
Notes
The pink color can be adjusted by adding more or fewer drops of food coloring. Always use freshly grated Parmesan for the smoothest sauce, and serve immediately for the creamiest texture. Pasta water should be added gradually to avoid a watery sauce.