Black Pepper Drag Queen is a bold, dramatic pasta dish that takes the classic Roman cacio e pepe and gives it a glamorous, fiery makeover. It features a rich, creamy sauce made with Pecorino Romano, plenty of freshly cracked black pepper, and a generous hit of garlic and butter, all tossed with spaghetti for a satisfying, restaurant-worthy meal. The name reflects its over-the-top, show-stopping flavor profile—it’s a pasta that demands attention.
Ingredients
- 1 lb (450 g) spaghetti or other long pasta
- 2 tbsp (30 g) unsalted butter, plus 1 tbsp for finishing
- 4 cloves garlic, thinly sliced
- 2 tbsp (12 g) freshly cracked black pepper, plus more for serving
- 1 ½ cups (120 g) finely grated Pecorino Romano cheese, plus more for serving
- 1 cup (240 ml) pasta cooking water, reserved
- Salt, for the pasta water
Instructions
- Bring a large pot of generously salted water to a boil (about 1 tbsp salt per 4 cups water). Add the spaghetti and cook according to package directions until al dente, usually 8–10 minutes. Before draining, reserve 1 cup (240 ml) of the pasta cooking water.
- While the pasta cooks, melt 2 tbsp (30 g) of the butter in a large skillet or Dutch oven over medium heat. Add the sliced garlic and cook, stirring frequently, until fragrant and just beginning to turn golden, about 1–2 minutes. Do not let it brown or burn.
- Add the freshly cracked black pepper to the skillet and toast it in the butter for 30–60 seconds, stirring constantly, until very fragrant. This step releases the pepper’s essential oils and deepens its flavor.
- Reduce the heat to low. Add about ½ cup (120 ml) of the reserved pasta water to the skillet and stir to combine, scraping up any browned bits from the bottom.
- Add the drained spaghetti to the skillet and toss well to coat with the butter-pepper mixture.
- Remove the skillet from the heat. Add the finely grated Pecorino Romano and the remaining 1 tbsp (15 g) butter. Toss vigorously with tongs, adding more pasta water a little at a time (you may not need all of it) until the cheese melts and forms a creamy, glossy sauce that coats the pasta. The residual heat and the starchy water are key to creating the emulsion.
- Serve immediately, topped with extra grated Pecorino Romano and a generous crack of black pepper.
Tips
- Use freshly cracked black pepper: Pre-ground pepper will not give the same aromatic punch. Crack whole peppercorns with a pepper mill or crush them with a heavy pan for a more rustic texture.
- Grate your own cheese: Pre-shredded Pecorino contains anti-caking agents that prevent it from melting smoothly. Grate a block of Pecorino Romano finely for the best creamy sauce.
- Work off the heat: Adding the cheese over direct heat can cause it to clump or become stringy. Always remove the pan from the stove before adding the cheese, and toss vigorously to create the emulsion.
- Adjust the heat level: The “drag queen” aspect comes from the bold pepper. If you’re sensitive to spice, start with 1 tbsp (6 g) of pepper and add more to taste.
Serving Suggestions
Serve this pasta as a main course with a simple green salad dressed with lemon and olive oil. It also pairs beautifully with a glass of crisp white wine, like a Vermentino or a dry Pinot Grigio, which can stand up to the pepper. For a more indulgent meal, serve it alongside grilled chicken or shrimp.
Variations
- Add protein: Toss in crispy pancetta or guanciale (Italian cured pork cheek) after crisping it in the skillet before adding the garlic.
- Make it creamy: Stir in ½ cup (120 ml) of heavy cream along with the pasta water for a richer, more decadent sauce.
- Try a different cheese: Substitute half of the Pecorino Romano with Parmesan for a slightly milder, nuttier flavor.
- Add vegetables: Sauté sliced mushrooms or zucchini with the garlic for extra texture and flavor.
Storage and Reheating
This pasta is best enjoyed immediately, as the sauce can become dry and clumpy when reheated. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a skillet over medium-low heat with a splash of water or broth and toss until warmed through. You can also microwave it in 30-second intervals, stirring between each, but the texture will be less creamy.
Frequently Asked Questions
Why is my sauce clumpy? This usually happens when the cheese is added over too high heat or when it’s not stirred vigorously enough. Always remove the pan from the heat before adding the cheese, and use a good amount of starchy pasta water to help the cheese melt into a smooth emulsion.
Can I use a different type of pasta? Absolutely. While spaghetti is classic, this sauce works well with other long shapes like bucatini, linguine, or fettuccine. You can also use short shapes like rigatoni or penne, but you may need to adjust the amount of pasta water to get the right consistency.
Is this dish very spicy? The heat comes from the black pepper, which provides a sharp, pungent kick rather than a lingering chili burn. If you’re sensitive to spice, reduce the amount of pepper to 1 tbsp (6 g) and add more to taste.
Can I make this dish vegan? Yes, you can substitute the butter with a high-quality vegan butter and the Pecorino Romano with a vegan parmesan-style cheese. The sauce will be slightly different in flavor and texture, but still delicious.
What if I don’t have Pecorino Romano? Parmesan is the most common substitute, but it’s saltier and less sharp. You can also use Grana Padano or a blend of Parmesan and Pecorino. Adjust the salt in the pasta water accordingly, as Pecorino is quite salty.
Can I prepare this dish ahead of time? This dish is best made fresh. The sauce is an emulsion that can separate when reheated. If you must make it ahead, undercook the pasta slightly and toss it with the sauce, then reheat gently with a splash of water when ready to serve.
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