How spicy is this recipe?

It has a moderate to bold heat, thanks to bird’s eye chillies and Kashmiri chilli powder. You can adjust the spice by using fewer chillies or a milder variety.

Why is my cheese clumping or not melting properly?

This usually happens if the pan is too hot. Turn off the heat before adding cheese and mix vigorously with the starchy pasta water to form a smooth sauce.

Can I use fresh pasta instead of dried pasta?

Dried pasta is essential for this recipe because it releases more starch into the water, helping to create that creamy emulsified sauce. Fresh pasta isn’t ideal here.

Is this dish vegetarian-friendly?

Yes, as long as you choose vegetarian Pecorino or Parmesan. Many store brands like Waitrose or Tesco offer vegetarian options.

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, diced; 4 cloves garlic, minced; 2 red bird’s eye chillies, finely sliced; 2 tsp Kashmiri chilli powder; 50 g salted butter; 70 g Pecorino Romano, very finely grated (plus extra for garnish); A handful of fresh parsley, roughly chopped; Salt (for pasta water)

Description

A bold and creamy twist on the classic Roman pasta, Garlic Chilli Cacio e Pepe features fiery chillies, toasted black pepper, and rich Pecorino cheese in a silky, comforting sauce that’s perfect for quick weeknight meals.

Ingredients

Scale

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

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Instructions

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the spaghetti one minute less than the package suggests. Save a cup of pasta water before draining.
Toast the Pepper: In a wide, dry pan over low heat, toast the whole black peppercorns until fragrant. Transfer to a mortar and pestle and grind into a coarse texture.
Sauté the Aromatics: Melt butter in the same pan over low heat. Add the freshly ground black pepper, then stir in the diced shallot, garlic, and bird’s eye chillies. Cook gently until the garlic turns lightly golden and shallots are translucent.
Infuse the Spice: Lower the heat and sprinkle in the Kashmiri chilli powder. Let it toast and blend with the butter, creating a deep red, aromatic base.
Create the Sauce Base: Turn off the heat completely. Add a ladle of the reserved starchy pasta water and swirl to deglaze the pan.
Finish the Pasta: Add the undercooked spaghetti to the pan. Sprinkle in the finely grated Pecorino and stir vigorously to emulsify the cheese, pasta water, and butter into a creamy, smooth sauce.
Serve and Garnish: Add the chopped parsley and a final sprinkle of cheese, then serve immediately while hot and glossy.

Notes

Use only freshly grated cheese—pre-shredded varieties contain starch that prevents melting. Don’t skip the pasta water; it’s crucial for creating the silky sauce. If your sauce seems too thick, add a splash more water. If it’s too thin, stir in a bit more cheese. De-seed the chillies or swap for a milder type if you prefer a gentler heat.

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

Nutrition

Serving Size: 1 plate
Calories: 590 kcal
Sugar: 3 g
Sodium: 480 mg
Fat: 29 g
Saturated Fat: 17 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 62 g
Fiber: 4 g
Protein: 19 g
Cholesterol: 65 mg