Lighter comforts: Use ghee instead of butter.
JEFF’S TIP: If you want this to be a more traditional cacio e pepe, use water instead of broth and skip the butter. However, you will run the risk of the spaghetti clumping together when pressure cooked without the butter to keep it slick and independent.
If you want the sauce creamier (though less traditional in a cacio e pepe), add 1⁄2 cup heavy cream, half-and-half, or an unsweetened nondairy milk and an additional 1⁄4 cup cheese in Step 3.
Due to the heavy buttery/cheesy nature of this dish, it’s best eaten immediately and when freshly made.
Any leftovers stored in the fridge will dry out quickly due to the amount of butter and cheese absorbed by the pasta. So if reheating in the microwave or pot, add a little cream or any type of milk, then add a little more cheese after cooking and mix it up!