Garlic Chilli Cacio e Pepe is a fiery twist on the Italian classic that elevates simplicity with bold flavors. Traditionally, Cacio e Pepe is celebrated for its minimalistic combination of cheese, black pepper, and pasta water. By adding garlic and red chili flakes to the mix, this recipe introduces a subtle heat and a hint of aromatic depth, perfect for those who love a bit of spice with their pasta. It’s an ideal meal for busy weeknights when you want something quick but full of flavor, or for those moments when comfort food calls for a touch of flair. Ready in under 30 minutes, this dish is a beautiful balance of creamy, spicy, and savory flavors, making it perfect for pasta lovers everywhere.
Why You’ll Love This Recipe
Garlic Chilli Cacio e Pepe is a game-changer for pasta enthusiasts. This dish takes everything you love about the original—its simplicity, creamy texture, and bold black pepper kick—and adds a flavorful twist with garlic and chili. You’ll love how these small additions transform a traditional favorite into something new yet familiar. This recipe is quick to make, requiring just a handful of pantry ingredients, and it’s perfect for both casual meals and entertaining guests. It’s vegetarian-friendly, can easily be adjusted for varying spice levels, and feels indulgent without being heavy. Plus, it’s a one-pan wonder that minimizes cleanup while maximizing flavor!
Preparation Time and Servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 4 servings
- Serving size: 1 bowl
Nutritional Information (per serving)
- Calories: 410
- Carbohydrates: 52g
- Protein: 15g
- Fat: 16g
- Fiber: 3g
- Sugar: 2g
Ingredients
- 12 oz (340 g) spaghetti or bucatini (or any long pasta of choice)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1-2 teaspoons red chili flakes (adjust to taste)
- 1 teaspoon freshly ground black pepper (plus more for garnish)
- 1 ½ cups freshly grated Pecorino Romano cheese
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups reserved pasta water (approximately)
- Salt, to taste
- Fresh parsley or basil, for garnish (optional)
Step-by-Step Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until just shy of al dente, according to the package instructions. Reserve 1 ½ cups of pasta water, then drain the pasta and set aside.
- Toast the Spices: While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it. Stir in the chili flakes and freshly ground black pepper, toasting them for an additional 30 seconds to release their aromas.
- Emulsify the Sauce: Lower the heat and slowly add 1 cup of the reserved pasta water to the skillet, stirring constantly to combine. Let the mixture simmer for 1-2 minutes to slightly reduce and thicken.
- Incorporate the Cheese: Gradually add the grated Pecorino Romano and Parmesan cheese to the skillet, stirring continuously to create a smooth, creamy sauce. Add the cheese in small handfuls to avoid clumping, and whisk vigorously to emulsify the fats and liquid.
- Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add more reserved pasta water, a little at a time, until you achieve your desired consistency.
- Adjust Seasoning: Taste the pasta and adjust with additional salt, black pepper, or chili flakes as needed.
- Serve and Garnish: Divide the pasta into bowls and garnish with extra grated cheese, a sprinkle of black pepper, and fresh parsley or basil if desired. Serve immediately and enjoy!
Ingredient Background
This recipe is built on classic Italian ingredients with a spicy twist. Pecorino Romano cheese is the key to Cacio e Pepe, delivering a sharp, tangy flavor that melts beautifully into the sauce. Parmesan adds additional creaminess and depth. The combination of butter and olive oil creates a luscious base for toasting the garlic, chili flakes, and black pepper, enhancing their flavors. Spaghetti or bucatini works well because their long strands hold the sauce perfectly, but you can use any pasta you prefer. The chili flakes bring a gentle heat, while freshly cracked black pepper ties everything together with its bold, earthy flavor.
Technique Tips
- Toast the spices: Heating the chili flakes and black pepper in fat (butter and olive oil) releases their essential oils, boosting their flavor.
- Reserve enough pasta water: This starchy liquid is the secret to creating a silky, cohesive sauce without adding cream. Always save more than you think you’ll need.
- Grate the cheese finely: Finely grated Pecorino and Parmesan melt more easily and prevent clumping in the sauce.
- Don’t overcook the pasta: Since the pasta will finish cooking in the sauce, aim to cook it just shy of al dente.
- Work quickly: When combining the cheese and pasta water, work fast to ensure the cheese emulsifies properly, creating a creamy, smooth sauce.
Alternative Presentation Ideas
- Pasta Nest: Twirl individual portions of pasta into elegant nests for a refined presentation.
- Topped with Burrata: Add a ball of burrata cheese to each plate for an extra layer of creamy decadence.
- Baked Cacio e Pepe: Transfer the pasta to a baking dish, sprinkle with breadcrumbs, and broil until golden for a crunchy finish.
- Side of Greens: Serve alongside a simple arugula or spinach salad for added freshness.
Additional Tips for Success
- Use freshly cracked black pepper for the boldest flavor—it’s more aromatic than pre-ground pepper.
- Keep the heat low when adding the cheese to prevent it from seizing or becoming gritty.
- If the sauce separates, add a bit more pasta water and whisk vigorously to bring it back together.
- For an extra garlicky kick, rub a cut garlic clove on the pasta bowls before serving.
Recipe Variations
- Extra Creamy Version: Add ¼ cup of heavy cream to the sauce for an indulgent twist.
- Vegetable Add-ins: Toss in sautéed mushrooms, spinach, or roasted cherry tomatoes for a heartier meal.
- Seafood Twist: Add cooked shrimp or scallops for a protein boost that pairs beautifully with the garlic and chili.
- Nutty Finish: Sprinkle toasted pine nuts or slivered almonds on top for added crunch.
Freezing and Storage
- Refrigeration: Store leftover Garlic Chilli Cacio e Pepe in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm the pasta gently in a skillet over low heat with a splash of water or olive oil to refresh the sauce.
- Freezing: While it’s best enjoyed fresh, you can freeze the sauce (without the pasta) for up to 1 month. Thaw in the refrigerator before reheating and tossing with freshly cooked pasta.
Healthier Twist Ideas
- Use whole-grain or legume-based pasta for added fiber and protein.
- Replace some of the cheese with nutritional yeast to reduce fat while maintaining a cheesy flavor.
- Reduce the butter and use more olive oil for a heart-healthy alternative.
- Add steamed broccoli or zucchini noodles to lighten the dish and incorporate more vegetables.
Serving Suggestions for Events
- Weeknight Comfort: Pair with a glass of crisp white wine or sparkling water with lemon for a quick yet satisfying meal.
- Date Night: Serve with a side of garlic knots and a simple caprese salad for a romantic Italian-inspired dinner.
- Dinner Party: Present family-style in a large serving bowl with extra Parmesan and chili flakes on the side for guests to customize.
Special Equipment
- Large skillet: A wide skillet helps evenly coat the pasta with the sauce.
- Microplane or fine grater: Essential for finely grating cheese that melts seamlessly into the sauce.
- Tongs: Ideal for tossing the pasta in the skillet without breaking the strands.
Frequently Asked Questions
Q: Can I adjust the spice level?
A: Absolutely! Reduce the chili flakes for a milder version or increase them for more heat. You can also use fresh chili peppers instead of dried flakes.
Q: What if I don’t have Pecorino Romano?
A: Parmesan can be used as a substitute, though Pecorino’s sharpness is a key part of the dish’s flavor. For a closer match, try a mix of Parmesan and Asiago cheese.
Q: Can I make this recipe vegan?
A: Yes! Substitute the butter with vegan butter or olive oil and replace the cheese with a plant-based alternative or nutritional yeast.
Q: Why is my sauce clumpy?
A: Clumping usually happens when the cheese isn’t added gradually or the skillet is too hot. To fix it, add more pasta water and whisk vigorously.
Q: Can I use pre-ground black pepper?
A: Freshly ground black pepper is highly recommended for its bold, aromatic flavor, but pre-ground will work in a pinch.
Q: What other pasta shapes work well?
A: While long pastas like spaghetti and bucatini are traditional, short shapes like rigatoni or orecchiette also hold the sauce nicely.
Q: Can I serve this cold?
A: This dish is best served hot, but leftovers can be enjoyed as a pasta salad with some added olive oil and lemon juice.
Q: How can I make it gluten-free?
A: Simply use your favorite gluten-free pasta, ensuring it’s cooked to al dente to maintain texture.
Conclusion
Garlic Chilli Cacio e Pepe is a delightful twist on a timeless Italian classic, combining bold flavors with comforting simplicity. With just a few pantry staples and 25 minutes, you can create a dish that’s creamy, spicy, and utterly satisfying. Perfect for weeknight dinners, entertaining, or even an indulgent lunch, this recipe is sure to become a staple in your kitchen. Make it your own by adjusting the spice level, experimenting with toppings, or incorporating your favorite vegetables. One bite, and you’ll understand why this upgraded classic is a winner every time!
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Garlic Chilli Cacio e Pepe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 12 oz (340 g) spaghetti or bucatini (or any long pasta of choice)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 garlic cloves, finely minced
- 1–2 teaspoons red chili flakes (adjust to taste)
- 1 teaspoon freshly ground black pepper (plus more for garnish)
- 1 ½ cups freshly grated Pecorino Romano cheese
- ½ cup freshly grated Parmesan cheese
- 1 ½ cups reserved pasta water (approximately)
- Salt, to taste
- Fresh parsley or basil, for garnish (optional)
Instructions
- Cook the Pasta: Fill a large pot with salted water and bring it to a boil. Add the spaghetti and cook until just shy of al dente, according to the package instructions. Reserve 1 ½ cups of pasta water, then drain the pasta and set aside.
- Toast the Spices: While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes. Be careful not to burn it. Stir in the chili flakes and freshly ground black pepper, toasting them for an additional 30 seconds to release their aromas.
- Emulsify the Sauce: Lower the heat and slowly add 1 cup of the reserved pasta water to the skillet, stirring constantly to combine. Let the mixture simmer for 1-2 minutes to slightly reduce and thicken.
- Incorporate the Cheese: Gradually add the grated Pecorino Romano and Parmesan cheese to the skillet, stirring continuously to create a smooth, creamy sauce. Add the cheese in small handfuls to avoid clumping, and whisk vigorously to emulsify the fats and liquid.
- Combine the Pasta and Sauce: Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, add more reserved pasta water, a little at a time, until you achieve your desired consistency.
- Adjust Seasoning: Taste the pasta and adjust with additional salt, black pepper, or chili flakes as needed.
- Serve and Garnish: Divide the pasta into bowls and garnish with extra grated cheese, a sprinkle of black pepper, and fresh parsley or basil if desired. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 2g
- Fat: 16g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g