While I know this is not the Roman classic cacio e Pepe, it really has some similarities with it. For starters, we have salty pecorino Romano that is the base of this sauce. We also have pepper, but a sweeter, softer kind of heat from the Calabrian chilies instead of Tellicherry peppercorns. I guess that is technically cacio e Pepe, but here’s where we take this up a notch: lemon juice for zing, garlic because well, it’s garlic, and toasty spicy lemony breadcrumbs for crunch. So, if you like cacio e Pepe and find yourself craving something familiar but want a little bit of a twist, then try this!
If you want to pair this with a protein, I’d personally go with shrimp, scallops or chicken.
Creamy Lemon Calabrian Chili Pasta with Spicy Toasty Breadcrumbs
Ingredients
- 1 pound mafaldine pasta
- Juice of 1 lemon or two if you have very firm and not juicy lemons
- 3 cloves garlic minced
- 2 tablespoons finely chopped Calabrian chilies plus more to taste if needed
- 1 cup heavy cream
- 1 cup reserved pasta water
- 1 cup grated Pecorino Romano cheese plus extra for topping
- 1 cup panko breadcrumbs
- Zest of 1 lemon
- Salt and pepper to taste
Directions
- Begin by cooking the mafaldine pasta in a large pot of salted boiling water until al dente. Reserve one cup of pasta water before draining the pasta and setting it aside.
- For the breadcrumb topping, melt 2 tbsp of butter in a separate large skillet over medium heat. Add the panko breadcrumbs with a pinch of salt and toast until golden and crispy, stirring frequently to prevent burning. Remove from heat and stir in the lemon zest and a generous amount of grated Pecorino Romano cheese. Remove from the pan, quickly wipe it down and return back to the burner.
- To prepare the sauce, heat the burner on medium low. Add 1 tbsp of butter along with the chilies and cook for 1-2 minutes. Add the minced garlic and cook for about one minute until fragrant. Add the heavy cream and stir in half of the lemon juice. Mix together and let it thicken. Taste to ensure you like the level of lemon/acidity. If you want more lemony flavor, add more lemon juice. Everyone has a different preference for acidity so that’s why I like to do it this way! Add half of the pasta water and cook on medium high heat until the cream mixture bubbles and thickens enough to coat the back of a spoon.
- Add the drained pasta to the skillet with the sauce, tossing to coat the pasta evenly. Gradually sprinkle in the grated Pecorino Romano cheese, continuing to toss until the cheese melts into the sauce, creating a creamy, luscious consistency. Add more pasta water if needed.
- Transfer the creamy lemon Calabrian chili pasta to serving bowls. Generously sprinkle the toasted breadcrumbs over the top, adding extra Pecorino Romano cheese if desired. Serve immediately, garnished with a bit of fresh lemon zest and some reserved chili oil if you have it. Enjoy!
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