Cacio e pepe e chili crisp [James Park] from Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People (page 69) by Dan Pashman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • LaGa70 on September 13, 2025

    We loved it, husband said “this is a very adult pasta”. So true!

  • Churchim808 on June 23, 2024

    This was ammaaazzziiiinnng. I can't say how it was the next day because we didn't have any leftovers. The recipe comes together really fast so if you want a salad or vegetable to go with it, do that first. We used Gigli pasta from Trader Joe's which is a good stand-in for mafalde and halved the recipe which was plenty for two people. We also used regular old parmesan cheese because we didn't have any Romano. Ours was not too spicy at all but I used Mr Bing's mild chili crisp.

  • amgenove on May 16, 2024

    Pepper fans only for this one! I liked it, but it was a bit too much for others!

  • Pandan on April 16, 2024

    This was really good! I was afraid the Szechuan pepper would be overpowering, but it wasn’t. I used momofuku chili crisp. Just was a bit too oily when reheated the next day.

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