Cacio e Chili Crisp

Ingredients:

• .5 lb spaghetti

• 3 tbsp karikari chili crisp

• 1 1/2 cup Pecorino Romano, micro grated

• 2 tbsp unsalted butter

• salt to taste

Steps:

1. Bring water to a boil and cook spaghetti to just under desired firmness (I prefer al dente)

2. Meanwhile, heat a 3qt sauté pan over medium heat. A minute before your pasta is done add chili crisp to the pan, stirring frequently for 1 minute. Reduce heat if needed to prevent burning. 

3. Add spaghetti to sauté pan, using tongs, along with 1/2 cup of pasta water, butter and Pecorino. Stir constantly and vigorously. Add water as needed to keep a nice semi loose sauce (it will thicken). Salt to taste and garnish with more chili crisp.

#vegetarian