I know this sounds like a strange combination but it weirdly works. It's the perfect Italian/Asian fusion. The Cacio e peppe purists would probably cringe as I know it's a recipe which is cherished in Italy but the chilli component brings the dish to the next level. i tried this recipe at Stratton Bar & Kitchen in Brisbane. This is my take on the their dish combined with Jock Zonfrillo's version of cacio e peppe. The recipe is so easy and it makes a great mid-week dinner.
A bit of a plug for my friend's at Taste Peddlar and their Chilli Crisp Oil.
Serves 2
Ingredients
70g of noodles (I used fresh lo mein noodles)
160g of pecorino, finely grated
160g water used to cook the noodles
2 heaped tsp. of coarse black pepper from a pepper mill or peppercorns ground in a pestle and mortar
1/2 cup of water used to cook the noodles
1 1/2 tbsp. Chilli Crisp Oil
1 tbsp. salt
Method
Boil a large pot of salted water. Drop in the noodles and stir making sure they do not stick together. Because my noodles were fresh they didn't need a lot of cooking time. The packet said 7 minutes but I just cooked them for 5 minutes.
Put the grated cheese into a blender with 160g of the noodle water and whizz together. Set aside for now.
Drain the pasta making sure you retain some of the cooking liquid.
In the same pot that the noodles cooked in, add the pepper allow to heat and then add the 1/2 cup of water.
Add the chilli crisp oil and then add the noodles and stir through.
Grab a big mixture bowl and add in the noodles.
Start to pour in some of the water and cheese liquid and stir. Keep adding little by little and stir through.
Cover the bowl with a tea towel and allow to sit for 10 minutes or so in warm place.
It's ready to serve. You can add some more grated pecorino and some more chilli oil if you like things spicy.