20-Minute Spicy Pecorino Pasta
A fiery twist on the classic Roman cacio e pepe that combines sharp pecorino cheese with spicy chili-garlic sauce. The minimal water cooking technique creates an intensely starchy pasta water that helps form a silky, emulsified sauce coating each strand. Perfect for weeknight dinners when you want bold flavors with minimal effort. The heat level is customizable, making it suitable for spice lovers and those who prefer a gentler kick.
Ingredients
- ½ pound pasta
- ¼ cup olive oil, good-quality
- 1 tablespoon chili-garlic sauce, or to tastered pepper flakes1 tspspicyvegetarian
different heat profile
- ¾ cup pecorino cheese, finely gratedparmesan1:1vegetarian
milder flavor
- pecorino cheese, for serving(optional)parmesan1:1vegetarian
milder flavor
Instructions
- 1
Boil salted water using just enough to cover pasta by an inch
- 2
Add pasta and cook until al dente
- 3
Reserve one cup of starchy pasta water
- 4
Drain pasta into colander placed over serving bowl to warm it
- 5
Empty bowl and return pasta to it
- 6
Mix pasta with olive oil
- 7
Add chili-garlic sauce and cheese
- 8
Toss vigorously, adding pasta water gradually until sauce becomes creamy
- 9
Taste and add salt if needed
- 10
Serve with additional cheese
Tips
Use minimal water when boiling pasta to create extra-starchy pasta water that helps bind the sauce.
Add pasta water gradually while tossing to prevent the cheese from clumping and ensure smooth emulsification.
Warm your serving bowl with the pasta water to help maintain temperature for better sauce consistency.
Good to Know
Refrigerate leftovers up to 3 days. Sauce may separate when cold.
Cook pasta and prepare ingredients up to 2 hours ahead. Reheat gently with pasta water.
Serve immediately while hot with extra pecorino and black pepper on the side.
Common Mistakes
Add pasta water slowly to avoid making sauce too thin and watery.
Keep pasta moving while adding cheese to prevent clumping and seizing.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this less spicy?
Yes, start with less chili-garlic sauce and adjust to taste. You can also substitute with a pinch of red pepper flakes for milder heat.
What if my sauce becomes too thick?
Add more reserved pasta water one tablespoon at a time while tossing vigorously until you reach the desired creamy consistency.
How long does this keep in the refrigerator?
Store leftovers for up to 3 days. The sauce will separate when cold, so reheat gently with a splash of water or broth.