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!
- 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!
Tasneem Dasoo 