Cacio e Chilli Pepe
This Cacio e Chilli Pepe is a spicy, glossy take on the Roman classic, combining the simplicity of cacio e pepe with the slow heat of chilli oil.
It’s still minimal, still comforting - just with an extra layer of warmth that makes it feel modern and a little addictive.
If you love cacio e pepe but always reach for chilli flakes, this one’s for you.
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About this recipe
The Classic Cacio e Pepe
Traditional cacio e pepe is one of Rome’s most iconic pasta dishes.
Made with just pasta, pecorino romano, black pepper, and starchy pasta water, it’s a masterclass in restraint.
When done right, the sauce is creamy without cream and glossy without butter.
Why Chilli Oil?
This version keeps the integrity of the original but adds chilli oil during the sauce-building stage, not just as a finishing drizzle.
That means the heat melts into the cheese and pasta water, creating a silky sauce with gentle warmth rather than sharp spice.
Chilli oil brings more than heat - it adds fat, aroma, and depth.
Combined with freshly cracked black pepper, it creates a layered spice that feels richer and more rounded than chilli flakes alone.
Still Minimal, Still Roman At Heart
This isn’t about overpowering the dish.
The chilli oil should support the pepper and pecorino, not dominate.
When balanced well, you get something familiar but elevated - cosy, punchy, and deeply satisfying.
Fun Fact
In Rome, adding anything beyond cheese and pepper is considered heresy - but many Roman cooks quietly add a little fat to help stabilise the sauce at home.
Ingredients
- 200g spaghetti or tonnarelli
- 60g pecorino romano, finely grated (I used Grana Padano here)
- 1–1½ tsp freshly cracked black pepper
- 1–2 tsp chilli oil (to taste)
- Reserved pasta cooking water
Pair it with
Instructions
1. Cook the pasta
Cook pasta in well-salted water until al dente. Reserve at least 250ml of pasta water before draining.
2. Toast the pepper
In a wide pan over low-medium heat, toast the black pepper briefly until fragrant.
3. Build the base
Add a ladle of hot pasta water to the pepper, swirling to create an aromatic base. Stir in the chilli oil and remove from heat.
4. Create the sauce
Add the drained pasta to the pan. Sprinkle in the pecorino gradually, tossing constantly and adding more pasta water as needed until a smooth, glossy sauce forms.
5. Finish and serve
Adjust seasoning, plate immediately, and finish with extra pecorino and a final crack of black pepper.
FAQs
What kind of chilli oil should I use?
Use a clean, aromatic chilli oil - not one overloaded with soy sauce or sugar. You want warmth, not sweetness.
Can I use Parmesan instead of pecorino?
You can, but pecorino is sharper and more traditional. If using Parmesan, add a pinch of salt to compensate.
Why does my sauce sometimes split?
The pan is likely too hot or the cheese was added too quickly. Always work off the heat and add cheese gradually.
Is this very spicy?
Not necessarily. Start with 1 tsp chilli oil and build - it should warm, not burn.
Can I add extra toppings?
Try crispy guanciale, pangrattato, or a soft-boiled egg - but know you’re officially off-script (in a good way).
Video demonstration
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