Cacio e Sichuan Pepe
A simple cacio e pepe made spicy and unique with the addition of not only the traditional black pepper, but also chili pepper and Sichuan pepper
Servings: 3 people
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon freshly ground sichuan pepper
- 1 teaspoon chili flakes I used gochugaru
- 8 ounces thick spaghetti
- 1 cup freshly grated pecorino romano
- 1 tablespoon soy sauce
- thinly sliced serrano pepper
Instructions
- Bring the water to a boil and drop the pasta in.
- Bring the oil to a medium low heat and add in the black, Sichuan, and red peppers. Stir and cook for 5 minutes until fragrant.
- Put the cheese into a large bowl and add the soy sauce. Add in the warm pepper oil. Stir well to form a thick paste.
- When the pasta is ready add it directly to the bowl and stir vigerously to combine and form the sauce. Add about 1/4 cup of the pasta water to help the sauce form,
- Serve the pasta and top with more black pepper, chili pepper, cheese, and the serrano slices.