Name: Creamy Cacio e Pepe Pasta with Chili Flakes & Thyme Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 1 Box Barilla® Al Bronzo® Spaghetti pasta; 3 Tablespoons extra virgin olive oil; 1 Clove garlic, minced; 1/2 Teaspoon chili flakes; 1/4 Teaspoon black pepper; 6 Sprigs thyme, divided; 1 Cup Pecorino Romano cheese, grated; Salt and pepper, to taste

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Introduction

Creamy Cacio e Pepe Pasta with Chili Flakes & Thyme is a delightful twist on the classic Roman dish. This recipe combines the sharpness of Pecorino Romano cheese with a spicy kick from chili flakes and the freshness of thyme for an easy, flavorful dinner.

A neat pile of creamy spaghetti sits in the center of a white plate, layered in a loose spiral with pale yellow noodles coated in a smooth, light sauce beneath. The top layer has a sprinkling of grated white cheese mixed with tiny black pepper flakes, adding texture and contrast to the soft pasta. The plate rests on a white marbled surface that softly highlights the dish's simple colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Barilla® Al Bronzo® Spaghetti pasta
3 tablespoons extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon chili flakes
1/4 teaspoon black pepper
6 sprigs thyme, divided
1 cup Pecorino Romano cheese, grated
Salt and pepper, to taste

Instructions

Step 1: Bring a large pot of water to a boil and season it lightly with sea salt. Cook the pasta one minute less than the package directions indicate, then reserve 1 cup of the pasta cooking water before draining.
Step 2: While the pasta cooks, heat olive oil in a skillet over medium heat. Add the minced garlic, chili flakes, and 4 sprigs of thyme. Sauté until the oil starts sizzling and garlic is fragrant, then add 2/3 cup of the reserved pasta water and bring to a simmer.
Step 3: Toss the drained pasta into the skillet with the thyme mixture over high heat. Stir and cook for about one minute. Turn off the heat, remove and discard the thyme sprigs, then stir in black pepper, grated Pecorino Romano, and the remaining 1/3 cup of reserved pasta water. Mix thoroughly until creamy and well combined.
Step 4: Finish by adding extra black pepper to taste and garnish with fresh thyme leaves. Serve immediately for best flavor.

Tips & Variations

Use freshly grated Pecorino Romano for the best creamy texture and authentic flavor.
For a milder dish, reduce or omit the chili flakes according to your spice preference.
Swap thyme with fresh rosemary or sage for a different herbaceous note.
If the sauce is too thick, add a little more reserved pasta water until desired consistency is reached.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce and prevent sticking.

How to Serve

A small, neat pile of light yellow spaghetti sits in the center of a white plate with a subtle texture and thin rim. The spaghetti is coated in a creamy pale sauce that pools slightly underneath, creating a smooth base layer. On top, there is a thin sprinkle of fine, white grated cheese and a few scattered black pepper flakes, adding contrast. The plate rests on a white marbled texture surface, offering a clean and bright setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while spaghetti is traditional, you can use other long pasta like bucatini or linguine. Just adjust the cooking time accordingly.

How do I prevent the cheese from clumping in the sauce?

Make sure to add the cheese off the heat and stir quickly. Adding reserved pasta water gradually helps create a smooth, creamy sauce without clumps.