Instant Pot Cacio E Pepe

1 box (1 lb) of Spaghetti

4 cups of chicken broth (I used 4 tsp of Chicken Better Than Bouillon + 4 cups of water)

1 stick (8 tbsp) of salted butter, divided in half (so you have 4 tbsp + 4 tbsp)

½ cup of grated Pecorino Romano cheese

½ cup of grated Parmesan cheese

½ to 1 tbsp of cracked black pepper (make sure you freshly crack the pepper for maximum results - using a pepper mill makes all the difference in this dish versus regular ground black pepper as it’s chunkier and less fine. You can add more or less to taste)

subheading: FOR A CREAMIER SAUCE:

½ cup of half & half or heavy cream

Additional ¼ cup of grated Pecorino Romano or Parmesan

Directions at pressureluckcooking.com

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