Dan Pashman’s recipe for Cacio E Pepe E Chili Crisp, a mix of dairy and smoky spice
Associated PressDan Pashman worked on this recipe with James Park, a recipe developer and author of the book “Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.” Chili crisp — a condiment you can buy in jars or make yourself — come in many varieties, but Park says they all include three basic components that can be combined in infinite ways: oil, chili and flavoring. CACIO E PEPE E CHILI CRISP Serves: 2-4 Time: 35 minutes INGREDIENTS 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns 2 teaspoons cracked Sichuan peppercorns 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta 1 cup finely grated Pecorino Romano, plus more for serving DIRECTIONS 1. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired.
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