Cacio e Chili Crisp
Pecorino romano meets spicy chili crisp in this very non-traditional homage to cacio e pepe. The hit of spiciness is smoothed over with the creamy pecorino, and then it's friends rice vinegar and honey come to the party for a little tang. When using store bought pasta and a few pantry staples, this noodle dish comes together so fast you won't even have time to mindless scroll TikTok as you cook!
At a glance
Yield
3 servingsTime
15 minutesIngredients
Noodles
1 pound of pasta, homemade or store bought
Sauce
2 tablespoons unsalted butter
2/3 cup pasta water
1/2 cup parmesan, finely shredded
2 tablespoons chili crisp
1 1/2 teaspoons kosher salt
1 1/2 teaspoons honey
2 teaspoons rice vinegar
Toppings
White sesame
Ground black pepper
Fresh basil
Preparation
Make noodles
Boil noodles of choice and set aside, saving 2/3 cup of the pasta water.
Make sauce and assemble
In a pan on medium heat, melt butter. Add pasta water, cheese, and chili crisp. Mix together until combined and smooth. Add salt, honey, and rice vinegar. Continue to mix and cook until the sauce thickens (about the thickness of maple syrup). Taste the sauce and adjust seasoning as needed. Once the sauce is ready, turn the heat off and toss in the cooked noodles with the sauce, allowing them to mingle and become friends until all the noodles are coated. Serve in bowls sand top each with white sesame, ground black peppers, and a sprinkling of basil.
1 Comment
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Noodles
1 pound of pasta, homemade or store bought
Sauce
2 tablespoons unsalted butter
2/3 cup pasta water
1/2 cup parmesan, finely shredded
2 tablespoons chili crisp
1 1/2 teaspoons kosher salt
1 1/2 teaspoons honey
2 teaspoons rice vinegar
Toppings
White sesame
Ground black pepper
Fresh basil
Replies
The flavors were so good. I messed it up somehow though. The cheese did not integrate with the pasta water and butter, it just kind of balled up. I’m going to try again but if you know what I did wrong , please tell me!
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