Spicy Garlic Cacio e Pepe (Print Version)

# Ingredients:

→ Pasta

01 - 250g of dried spaghetti or bucatini noodles

→ Sauce Bits

02 - 1 teaspoon whole black peppercorns
03 - One shallot, diced super fine
04 - 4 garlic cloves, chopped into a paste
05 - Two small red bird’s eye chillies, minced
06 - 2 teaspoons of Kashmiri red chilli powder
07 - 50g salted butter blocks
08 - 70g finely shredded pecorino romano cheese (plus a little extra for topping)
09 - A handful of parsley, chopped roughly

# Instructions:

01 - Boil a big pot of water and add a big pinch of salt—it should taste fairly salty, like seawater. Drop in your bucatini or spaghetti and cook for a minute less than what the package says. Don’t worry—your pasta finishes cooking later.
02 - While waiting for the pasta, toss the whole peppercorns into a dry skillet over low heat. Toast them gently for up to 2 minutes or until they smell amazing and shiny with their oils. No need to overdo it—burnt pepper isn’t pleasant.
03 - Grab a mortar and pestle or another grinding tool, and give your toasted peppercorns a good crush. You’re looking to get chunky pieces rather than a fine powder—those little bits really bring life to this dish.
04 - Put your butter in the same skillet used for the pepper and melt it slowly over low heat. Stir in that freshly crushed pepper to infuse the buttery base with bold, peppery flavor.
05 - Once the butter’s melting and the pepper smells wonderful, turn the heat up to medium. Add in the chopped shallots, garlic, and minced chillies. Stir until the garlic gets lightly golden and the shallots turn see-through.
06 - Turn your heat down low and gently toss in the Kashmiri chilli powder. Let it heat up and mingle with the butter for about 30 seconds—a short step, but it’s key to unlocking the spice’s full taste.
07 - Shut off the heat. Carefully ladle some of that hot, starchy pasta water into your butter mix, stirring as you go. That bubbling you hear? That’s your cue the sauce is coming together. Pop your pasta straight into the skillet with the sauce.
08 - Sprinkle the finely grated pecorino onto the hot pasta and start tossing it all using tongs or a wooden spoon. Don’t stop tossing—this makes it creamy without adding any cream. The ingredients should turn into a silky coating for your pasta.
09 - Check the spaghetti or bucatini—is the sauce clingy and shiny? Too thick? Add more pasta water little by little. Too soupy? Mix in extra grated pecorino a bit at a time until everything’s looking smooth and luscious.
10 - Throw in a handful of freshly chopped parsley for that bright, herby feel. Give it all one last stir and serve it immediately in warm bowls. Feeling fancy? Add another sprinkle of pecorino or cracked pepper on top.

# Notes:

01 - This spicy cacio e pepe variation cranks up the heat with fresh red chillies, Kashmiri chilli powder, and freshly crushed black pepper.
02 - The starch in pasta water is critical for making that smooth, creamy sauce—it’s a must! Don’t toss it.
03 - Pecorino Romano, made from sheep's milk, gives this dish its sharp, salty kick. Parmesan cheese is a fine swap but gives a milder flavor.
04 - Work fast when you add the cheese. If things are too hot, clumps form. If too cool, it won't melt smoothly.

Back