Spicy Cacio e Pepe
Some small instructions to ensure a perfect dish every time. • I always make my own chili garlic oil. Please refer to my Instagram video for instructions on that. • Always use freshly grated Parmesan cheese• Always use freshly ground black pepper• If your cheese is getting clumpy add more pasta water and keep stirring. • If you like it less spicy, use less chili garlic. • When you are adding your pasta water, add the pasta right away and the cheese too and stir vigorously to emulsify it perfectly. • Keep it on medium to low heat while stirring.
Ingredients
- 1 box of spaghetti
- 1 stick of butter
- 3 tbsp olive oil
- 4-5 cloves of thinly sliced garlic
- 1 tablespoon of chili garlic or to taste
- Salt and pepper to taste
- Sirloin steak
- 2 cups of freshly grated Parmesan cheese
- 1.5 cups pasta water
- 1/2 cup finely chopped parsley
- Zest of 1 lemon
- Juice of 1 lemon or to taste
Instructions
- Add 1 tbsp butter and 2 tbspolive oil in a cast iron skillet. When hot add salt andpepper and add the steak. Add thinly sliced garlic and let it dear for a coupleof minutes. Then flip the steak and add salt and pepper to the other side. Oncethe steak has reached your desired doneness set it aside and let it rest whileyou make the pasta.
- Make the pasta according topackage instructions and reserve 2 cups of pasta water.
- In the same pan that you seared the steak add the butter and a little olive oil. Add the sliced garlic, saltand freshly cracked pepper. Cook that for a few minutes then add the chiligarlic and lemon zest.
- Immediately add pasta and half the pasta water and the Parmesan cheese and stir fast on low heat.
- If the cheese gets clumpy you canadd more pasta water and keep stirring.
- Squeeze the lemon juice on the pasta and fold in the chopped parsley and plate the pasta on a dish.
- Now slice your steak against thegrain and set on the pasta dish. Top with more Parmesan and chopped parsley andenjoy.