Can I make this dish less spicy?

Yes, you can tone down the heat by using fewer chillies, deseeding them, or swapping in a milder pepper like jalapeño. You can also skip the Kashmiri chilli powder for a gentler flavor profile.

Can I substitute parmesan for pecorino?

While pecorino gives this dish its authentic sharp, salty taste, parmesan can work in a pinch. However, it will result in a milder and less punchy sauce.

Why did my cheese clump or not melt properly?

This typically happens when the pan is too hot. Make sure to turn off the heat before adding cheese and mix quickly with starchy pasta water to emulsify.

Garlic Chilli Cacio e Pepe

Name: Garlic Chilli Cacio e Pepe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 250 g dried spaghetti or bucatini; 1 tsp whole black peppercorns; 1 shallot, finely diced; 4 garlic cloves, finely minced; 2 red bird’s eye chillies, thinly sliced; 2 tsp Kashmiri chilli powder; 50 g salted butter; 70 g pecorino romano, very finely grated (plus extra for garnish); 1 ladle reserved starchy pasta water; Handful of fresh parsley, roughly chopped; Salt for boiling pasta water

Description

Garlic Chilli Cacio e Pepe is a fiery twist on the Roman classic, blending bold spices with creamy pecorino and freshly ground black pepper. This quick and satisfying pasta dish is perfect for weeknights and beginner cooks alike, offering restaurant-quality flavor in just 30 minutes.

Ingredients

Scale

250 g dried spaghetti or bucatini
1 tsp whole black peppercorns
1 shallot, finely diced
4 garlic cloves, finely minced
2 red bird’s eye chillies, thinly sliced
2 tsp Kashmiri chilli powder
50 g salted butter
70 g pecorino romano, very finely grated (plus extra for garnish)
1 ladle reserved starchy pasta water
Handful of fresh parsley, roughly chopped
Salt for boiling pasta water

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Instructions

Boil the Pasta: In a large pot of salted water, cook the dried pasta one minute less than package instructions. Reserve a ladle of pasta water before draining.
Toast the Pepper: In a dry pan over low heat, toast the black peppercorns until aromatic, then crush coarsely using a pestle and mortar.
Sauté Aromatics: Melt butter in a wide pan over low heat. Add the coarsely ground pepper and let it gently toast in the butter to release its fragrance.
Cook the Base: Add diced shallots to the pan and sauté until translucent. Stir in the garlic and sliced chillies, cooking until the garlic turns lightly golden.
Add the Heat: Sprinkle in the Kashmiri chilli powder and toast it briefly on low heat, allowing it to blend into the buttery base without burning.
Combine Pasta and Sauce: Turn off the heat and immediately add the reserved pasta water to the pan, followed by the cooked pasta.
Emulsify the Sauce: Add the grated pecorino and vigorously toss the pasta to emulsify the cheese and water into a silky sauce. Adjust the consistency by adding more cheese if too thin or more water if too thick.
Finish and Serve: Mix in freshly chopped parsley and serve immediately with additional grated pecorino on top if desired.

Notes

Make sure the cheese is finely grated to a powder-like texture—it melts more evenly.
Work quickly once cheese is added to prevent it from clumping.
Use freshly ground black pepper for maximum flavor, and don’t skip the toasting step.
If the pasta sauce separates or becomes oily, it’s likely the heat was too high.
Try again at a lower temperature.
You can swap bird’s eye chillies for a milder option to reduce heat without compromising flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner, Pasta
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 portion (approx. 280–300g)
Calories: 565
Sugar: 3g
Sodium: 540mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 3g
Protein: 18g
Cholesterol: 55mg