My latest recipe is a twist on the classic, ‘cacio e pepe’ and feature hot giardinera in place of the black pepper! I like to call this ‘Cacio e Giardinera,’ but let’s face it, SEO rules all as a blogger, so here we have my Cacio e Hot Pepe! If you’re not familiar with giadinera, it’s a spicy pickled italian vegetable blend. Here in Chicago, we prefer it on our Italian beef sandwiches, but I could literally eat the stuff all on its own. This recipe calls for two kinds of hot giardinera, but feel free to use one kind or mild. The dish can be super flexible to your palate, and you can make this take on Cacio e Pepe as mild or spicy as you want! Regardless, this creamy, cheesy sauce balancing that heat from the peppers and makes a beautifully hearty dish. Check out my amazing twist on the classic Cacio e Pepe dish below. Do you have a favorite recipe that you put your own twist on? Let me know in the comments!
Cacio e Hot Pepe
Calories per serving: 290
Servings: 4
Fat: 8.3
Carbs: 43.2
Protein: 11.6
Ingredients:
- 8 oz spaghetti
- 1/4 cup of reserved pasta water
- 1/3 cup of parmesan cheese
- 2 tbsp of giardinera relish in oil
- 2 tbsp of giardinara (whole) in oil
- 1/2 tbsp of olive oil
- salt
- pepper
Note: If you cannot find giadinera, muffaleta pickled pepper mix will do just as well! And if you cannot find giardinera relish, use a full 4 tbsp of whole cut giardinera.
Directions
- I mean, if you’ve read my other recipes, you’d know to get that pot of water boilin’!
- Once you add your pasta to the boiled pot of water, you can begin to prepare your sauce.
- Add your olive oil and garlic to a saute pan. Simmer on low until the garlic is soft.
- Add your giardinera to the olive oil and garlic, right before you are able to strain your pasta. The giardinera vegetables do not need to be cooked, only warmed up, so take it easy on the heat.
- Before you strain your pasta, reserve your 1/4 cup of pasta water. I always save a bit more in the case that I need to use more than 1/4 cup. You don’t want your pasta getting too sticky with all of that parmesan!
- Add your cooked pasta to your hot peppers and garlic. Gradually add your cheese and pasta water over low heat until it’s completely combined and creates a gooey, creamy sauce. If you need to, add more pasta water to thin your sauce.
- Season your pasta with salt and pepper. Serve immediately with additional parmesan cheese.