chili oil cocio e pepe

Redbloom Cacio e Pepe Recipe


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


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


Cooking the Pasta

  1. Bring a pot of salted water to a boil.
  2. Add the spaghetti and cook it for 6-8 minutes or until al dente.
  3. 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

  1. 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.
  2. 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

  1. Add the cooked spaghetti into the sauce.
  2. Toss the pasta in the sauce, ensuring each strand is coated. Add a bit more olive oil if the pasta seems too dry.
  3. Grate extra Asiago cheese over the pasta to your heart's desire.


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!

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