Spicy Garlic Cacio e Pepe (Print Version)
# Ingredients:
→ Pasta
01 -
250g dried spaghetti or bucatini
→ Sauce Components
02 -
1 tsp whole black peppercorns
03 -
1 shallot, finely diced
04 -
4 cloves garlic, minced
05 -
2 red bird's eye chillies, minced
06 -
2 tsp Kashmiri chilli powder
07 -
50g salted butter
08 -
70g pecorino romano, very finely grated (plus extra for serving)
09 -
Handful of fresh parsley, roughly chopped
# Instructions:
01 -
Get a large pot of water boiling and add a generous pinch of salt - it should taste like the sea. Add your spaghetti or bucatini and cook for 1 minute less than the package instructions say. You want it just shy of al dente since it'll finish cooking in the sauce.
02 -
While the pasta cooks, toss the whole black peppercorns into a dry, wide skillet over low heat. Toast them until they become fragrant and start to release their oils - this takes about 1-2 minutes. Be careful not to burn them or they'll taste bitter.
03 -
Transfer those warm, aromatic peppercorns to a mortar and pestle and give them a good crush. You're aiming for a coarse grind here - those little chunks of pepper are going to add beautiful texture and bursts of flavor to the final dish.
04 -
In that same wide skillet, melt the butter over low heat and add your freshly crushed black pepper. Let it sizzle gently for a moment to infuse the butter with that peppery goodness.
05 -
Bump up the heat to medium and toss in your diced shallot, minced garlic, and those fiery little bird's eye chillies. Sauté until the shallots turn translucent and soft, and the garlic gets just a hint of golden color. The kitchen should be smelling absolutely incredible at this point.
06 -
Turn the heat back down to low and sprinkle in the Kashmiri chilli powder. Let it toast gently in the butter for about 30 seconds - this wakes up the spice and allows it to bloom in the fat, creating a deeper, more complex flavor.
07 -
This is where the magic happens! Turn off the heat and grab a ladle of that starchy pasta cooking water. Pour it into your butter mixture - it'll sizzle and start to create a silky emulsion. Now add your almost-cooked pasta directly to the pan.
08 -
Sprinkle the finely grated pecorino over the pasta and start tossing vigorously with tongs or a wooden spoon. Keep it moving constantly - this is how you'll create that creamy, luscious sauce without using any cream. The cheese, butter, and starchy water will come together into a silky coating for the pasta.
09 -
Take a look at your sauce - is it coating the pasta beautifully? If it seems too thick and clumpy, add another splash of pasta water and keep tossing. If it's too thin and watery, sprinkle in a bit more grated pecorino and continue mixing until you hit that perfect, glossy consistency.
10 -
Toss in that handful of roughly chopped parsley for a pop of color and fresh flavor. Give everything one final toss and serve immediately in warmed bowls. If you're feeling extra indulgent, top with another sprinkle of pecorino and a little extra black pepper.
# Notes:
01 -
This spicy twist on the Roman classic cacio e pepe adds heat in three different ways: fresh bird's eye chillies, aromatic Kashmiri chilli powder, and plenty of freshly cracked black pepper.
02 -
The starchy pasta water is absolutely essential to creating the creamy sauce - don't drain it all away! It contains the magic that brings the butter and cheese together.
03 -
Pecorino Romano is a salty, sharp sheep's milk cheese that's traditional in cacio e pepe. Parmigiano Reggiano can be substituted, but the flavor profile will be slightly different.
04 -
Work quickly once you add the cheese - if the pan is too hot, the cheese can clump; if it's too cool, it won't melt properly into a sauce.