Introduction
Cacio e Pepe, a timeless Italian classic, is known for its simplicity and depth of flavor. This recipe takes the traditional dish up a notch by adding a spicy kick with Redbloom chili oil. Perfect for those evenings when you crave something quick, comforting, and a little fiery. It's a single-serving recipe, but you can easily scale it up for more people.
Quick Overview
- Cooking Time: 10 minutes
- Calories: 700 per serving
- Servings: 1
Ingredients
For the Pasta
- 3 oz dried spaghetti
- 1 ladle of pasta water
For the Sauce
- 1 egg yolk
- 2 tbsp olive oil
- Salt and cracked black pepper to taste
- 1 garlic clove, minced (optional)
- Parsley, minced
- 1 tsp Redbloom chili oil
- Aged Asiago cheese, grated, to taste
Kitchen Tools Needed
- Pot for boiling pasta
- Mixing bowl
- Whisk or fork
- Strainer
Method
Cooking the Pasta
- Bring a pot of salted water to a boil.
- Add the spaghetti and cook it for 6-8 minutes or until al dente.
- Before straining the spaghetti, save one ladle of the pasta water. Then strain the spaghetti and rinse it under cold water to stop the cooking process.
Preparing the Sauce
- In a mixing bowl, combine the egg yolk, olive oil, a pinch of salt, cracked black pepper, minced garlic (if using), minced parsley, and Redbloom chili oil.
- Slowly add the saved pasta water to the sauce mixture. The heat from the water will gently cook the egg yolk and melt the Asiago cheese, creating a creamy sauce.
Combining Pasta and Sauce
- Add the cooked spaghetti into the sauce.
- Toss the pasta in the sauce, ensuring each strand is coated. Add a bit more olive oil if the pasta seems too dry.
- Grate extra Asiago cheese over the pasta to your heart's desire.
Conclusion
Your Cacio e Pepe with a Redbloom Twist is ready to indulge in! This dish is a perfect blend of traditional Italian flavors with a spicy, modern twist. It's simple, quick, and absolutely delicious.
Buon appetito!