Spice Up Your Cacio E Pepe Pasta With One Perfect Condiment

It's simple (deceptively so), straightforward, and undeniably tasty. Consisting of only four core ingredients (pasta, pasta water, Pecorino Romano, and crushed black pepper), cacio e pepe is one of the most iconic Roman pasta dishes. The sheep's milk cheese melds with the sharp bite of black pepper into a creamy, smooth sauce that coats your noodles in a way that's cohesive yet also allows each individual ingredient to shine. Yes, cacio e pepe is a classic. But even classics can use the occasional update, and one of the most unique and compelling ways to zhuzh up this ancient dishis with a delicious spoonful of chili crisp.

Of course, chili crisp is a broad term, but in general, the condiment consists of a base oil that is infused with spices, aromatics, and crispy bits of chile pepper. Chili crisp is sometimes sold as chili sauce or chili oil. But no matter what its called, its powerfully tasty and makes the perfect addition to an eclecitc and expansive array of dishes, including ice cream. This unique ability to enhance dishes both sweet and savory also extends to the classic cacio e pepe. Its spicy, aromatic base helps to disperse flavor evenly throughout the pasta, and the addition of chiles gives the condiment a spicy edge that enhances black pepper's subtler heat. Beyond this, the mix of oil and crunch can add a kick of umami to the easy, cheesy pasta.

There are several things to consider when picking out your perfect chili crisp. For one, chili crisp is not as uniform as other condiments, such as ketchup or mustard, which generally consist of the same basic flavors. Rather, chili crisps can vary in taste, texture, and ingredients, including their base oil. Some chili crisps lean into alliums such as garlic and onions for flavor. These crisps would make for a classic addition to cacio e pepe. Alternatively, you could add some unexpected flavors by using a chili crunch that includes aromatics such as star anise, tingly Sichuan peppercorns, and cinnamon. These flavors may not be the typical pairing for cacio e pepe, but they will lend complexity to your dish in how they accentuate the richness and sharpness of the salty, nutty Pecorino Romano cheese. 

Then again, if you're not totally satisfied with the chili crisps found at your grocery store, you can always make your own. All you need is neutral oil, red pepper flakes or dried red chiles, and any extra aromatic (and crunchy) ingredients of your choosing. Some popular additions to chili crisp include crispy fried garlic, dried onion, mushrooms, and peanuts. To make it, simply heat up your oil and pour it over your dry ingredients to let the flavors suffuse. Keep it refrigerated in a resealable container for up to three months and bust it out whenever you want to kick your cacio e pepe into high gear.