Pasta with chicken and spicy cacio e pepe sauce

Name: Pasta with chicken and spicy cacio e pepe sauce
Cuisine: Italian
Ingredients: 125 g (4½ oz/1 cup) Pecorino Romano, grated; 4 x 150 g (5½ oz) skinless, boneless chicken breasts, cut into 2.5cm (1in) cubes; Salt; 1 tsp pink peppercorns in brine, drained; 1 tsp finely crushed black peppercorns; 4 x 150 g (5½ oz) skinless, boneless chicken breasts, cut into 2.5cm (1in) cubes; 1 tbsp chopped oregano; 1 small red pepper (bell pepper), halved, deseeded and cut into 5mm (¼in) cubes; ¼ tsp dried red chilli (red pepper) flakes; 120 g (scant 4½ oz) sunblush tomatoes in oil, drained and chopped; 1 small red pepper (bell pepper), halved, deseeded and cut into 5mm (¼in) cubes; 2 tbsp olive oil; 400 g (14 oz) spaghetti or linguine (fresh or dried); 6 anchovy fillets in oil, rinsed, drained and finely chopped; 2 garlic cloves, crushed; 400 g (14 oz) spaghetti or linguine (fresh or dried); 400 g (14 oz) spaghetti or linguine (fresh or dried); 400 g (14 oz) spaghetti or linguine (fresh or dried)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

This is my variation on the traditional Roman cacio e pepe (literally ‘cheese and pepper’) pasta dish. Here I’ve used fresh chicken but I often make it using leftover cooked chicken. I usually use a noodle-type pasta, like spaghetti or linguine, but you can use any pasta that you happen to have in your cupboard.

Ingredients

400 g (14 oz) spaghetti or linguine (fresh or dried)

Europe
Italy
Rome
Pasta
Leftovers

Method

Bring a large pan of boiling salted water to the boil over a medium heat. Add the pasta, bring the water back to the boil, then reduce the heat and cook, uncovered, until the pasta is al dente. This will take 6-9 minutes if you are using dried pasta; 3-5 minutes if using fresh. Drain in a colander.

Meanwhile, put the oil in a large lidded frying pan (skillet) over a medium heat. When th