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Tandoori Chicken Arayes with Cilantro Chutney Recipe

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4 from 6 reviews

Cacio e Pepe is a timeless Italian pasta dish that beautifully combines simplicity and bold flavors. Featuring spaghetti tossed in a creamy sauce made from Pecorino Romano, Parmesan cheese, freshly cracked black pepper, and olive oil, this recipe delivers a comforting and authentic taste of Italy in just 15 minutes.

  • Author: Zara
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Spaghetti

  • 1 pound spaghetti

Cheese

  • 2 cups Pecorino Romano cheese, grated
  • 1 cup good quality Parmesan cheese, grated

Seasoning & Oil

  • 3/4 teaspoon coarse ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. Cook the pasta: Boil the spaghetti in salted water, cooking it for one minute less than the package directions to keep it slightly firm. This ensures the pasta retains texture when combined with the sauce.
  2. Reserve pasta water and drain: Before draining, set aside 1 cup of the starchy pasta cooking water. Drain the pasta thoroughly but do not rinse it, so the sauce adheres properly.
  3. Prepare the sauce base: Return the reserved pasta water to the pot and warm it over medium heat.
  4. Add cheese and pepper: Whisk in the grated Pecorino Romano, Parmesan, and coarse black pepper vigorously for about 30 seconds, creating a smooth, creamy sauce without lumps.
  5. Incorporate olive oil: Slowly add the olive oil while continuing to whisk to emulsify the sauce and enrich its texture.
  6. Toss pasta and sauce: Add the drained spaghetti to the pot and toss thoroughly to coat the strands evenly with the sauce. The sauce should cling to the pasta and not pool in the pot.
  7. Adjust thickness if needed: If the sauce is too thin, cook the pasta and sauce together for an additional 30 seconds to thicken the sauce.
  8. Serve: Plate the pasta and optionally garnish with extra grated cheese and freshly cracked black pepper for added flavor.

Notes

  • Using freshly ground coarse black pepper enhances the flavor and texture of the dish.
  • Do not rinse the pasta after draining to help the sauce stick better.
  • Reserve pasta water because its starch content is key to creating a creamy sauce.
  • If the sauce becomes too thick or clumpy, add a splash of reserved pasta water to loosen it.
  • This dish is best enjoyed immediately to experience the creamy texture.

Find it online: https://zaracooking.com/tandoori-chicken-arayes-with-cilantro-chutney-recipe/