I have always preferred an olive-oil or white sauce pasta. I fell in love with cacio e pepe while traveling through Italy but knew I wanted to add some spice to mine. This is my go-to dinner almost once a week on the days where I am starving and need a quick meal.

I replaced the black pepper here with red chilli flakes and have been making this for years now. Sometimes I leave out the cheese and just top it at the end for a lighter version!

Below the video, you can get the full recipe and directions. Let me know if you give this a shot!

For this pasta recipe, you will need:
  • 130 g of pasta
  • 1.5 L of water with a tablespoon of sea salt
  • 2 tablespoons of olive oil
  • 3 teaspoons of dry red chilli flakes
  • 3 cloves of garlic crushed
  • 1/3 cup reserved pasta water
  • 3 tablespoons parmesan

Method for spicy cacio e pepe:

Boil pasta as per directions on package – don’t forget to salt your water! Remove from heat when it is almost al dente.

In a separate pan, bloom chilli flakes in olive oil over medium heat – do not let them burn. Add crushed garlic and mix. Remove from heat and add pasta directly to the pan and toss.

In a bowl, take your reserved pasta water and mix with parmesan. Pour over the pasta and give it a final toss.

Plate and enjoy!

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