Description
Pink Cacio e Pepe is a delightful twist on the classic Italian dish, featuring a vibrant hue and a creamy parmesan sauce, perfect for a romantic dinner or a special occasion.
Ingredients
Scale
100 grams Semolina Flour
100 grams AP Flour
2 whole eggs
1 1/2 teaspoons salt
1 tablespoon olive oil
6–8 drops Red Food Coloring
3 tablespoons unsalted butter cubed
1 cup Parmesean grated
1 teaspoon freshly cracked coarse pepper
salt to taste
Instructions
- In a mixing bowl, combine semolina flour, all-purpose flour, eggs, salt, olive oil, and red food coloring. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.
- After resting, roll out the dough and cut it into your desired pasta shape.
- In a large pot, bring salted water to a boil and cook the pasta for about 3-4 minutes until al dente. Reserve some pasta water and drain the rest.
- In a large skillet, melt the butter over medium heat. Add the drained pasta and stir to coat with the butter.
- Add the grated parmesan and freshly cracked pepper to the pasta, tossing until the cheese melts and creates a creamy sauce. If needed, add reserved pasta water to adjust consistency.
- Season with salt to taste and serve immediately.
Notes
For a deeper pink color, feel free to adjust the amount of red food coloring used. This dish pairs well with a light salad or crusty bread.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 100 mg
Keywords: Pink Cacio e Pepe, Pasta, Italian, Dinner, Recipes