- Prep
- 25 min
- Cook
- 35 min
- Total time
- 60 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 580 kcal
Quick summary
“This dish combines the classic Roman pasta cacio e pepe with juicy chicken thighs grilled in a skillet and grapes caramelized in the oven. The concentrated sweetness of the roasted grapes contrasts perfectly with the spiciness of the toasted pepper and the salinity of the pecorino.”
What you need to know
- The caramelization of the grapes in the oven at 200°C breaks the skins and concentrates the natural sugars into small juicy bites.
- The toasting of freshly ground black pepper in hot olive oil awakens volatile compounds and attenuates the raw pungent heat.
- The emulsion of finely grated pecorino with the starchy pasta water creates a creamy sauce without the need for heavy cream.
Ingredients
Main
- units Boneless Skinless Chicken Thighs
- tablespoons Extra Virgin Olive Oil
- teaspoon Fine Sea Salt
- teaspoon Freshly Ground Black Pepper
- grams Grapes (Red or Black Seedless)
- grams Spaghetti or Pasta of your Preference
- cup Freshly Grated Pecorino Romano
- teaspoons Freshly Ground Black Pepper
- cup (or more, if necessary) Pasta Cooking Water
Instructions
Principal
- Preheat the oven to 200°C. Wash and dry the grapes, arrange them in a baking sheet, and drizzle with 1 tablespoon of olive oil. Bake for 15-20 minutes, until they begin to wilt and lightly caramelize. Set aside.
- Season the chicken thighs with salt, black pepper, and 1 tablespoon of olive oil. Heat a large skillet over medium-high heat. Grill the chicken for 6-8 minutes on each side, until browned and cooked through. Remove from the skillet and let rest on a board.
- While the chicken rests, cook the spaghetti in boiling salted water, following the package instructions, until al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain the rest.
- In a separate skillet (or the same one as the chicken, if clean), add the remaining tablespoon of olive oil and 2 teaspoons of freshly ground black pepper. Toast the pepper over medium heat for 1 minute, until it releases its aroma. Do not let it burn, as this will alter the flavor.
- Add the cooked spaghetti to the skillet with the pepper. Turn off the heat. Slowly add the grated Pecorino Romano and a little of the pasta cooking water, stirring vigorously with tongs. Continue adding pasta water, one tablespoon at a time, and stirring until you get a creamy sauce that coats the pasta. The professional technique is to emulsify the cheese well with the hot water.
- Slice the grilled chicken into strips or serve the thighs whole. Divide the cacio e pepe spaghetti into individual plates. Arrange the chicken slices over the dough and finish with the roasted grapes. Serve immediately for an unforgettable gastronomic experience. In simple terms: assemble the dishes with care.
Chef's tips
- Grate the pecorino cheese on the finest grater possible in powder style so that it melts instantly in the heat of the water without clumping.
- Remove the skillet from direct heat before adding the cheese and water to prevent thermal shock that makes the cheese curdle.
- Let the chicken thighs rest for 5 minutes on the cutting board before slicing so the meat remains soft and retains moisture.
Variations
- Add fresh crispy sage leaves fried in olive oil along with black pepper for a rustic herbal aromatic background.
- Add a handful of toasted chopped walnuts over the ready dough to introduce a crunchy and buttery texture.
- Finish the dish with a drizzle of traditional reduced balsamic vinegar over the roasted grapes to elevate the sweet-and-sour contrast.
Substitutions
- Pecorino Romano cheese can be replaced by Grana Padano-style parmesan cheese or well-aged and dry Canastra cheese.
- Traditional spaghetti can be swapped for tonnarelli, semolina fettuccine, or grano duro rigatoni.
- Boneless chicken thighs can be replaced by grilled chicken breast or chicken thigh fillets with crispy skin.
How to store
Keep the dough and sliced chicken in a closed container in the refrigerator for up to 3 days. When reheating, add two tablespoons of hot water.
Can it be frozen?
Freeze only the grilled chicken thighs in airtight bags for up to 2 months. The emulsified cheese sauce and pasta curdle in the freezer.
What to serve with
Serve with bitter leaf salad like fresh arugula and watercress seasoned with olive oil, accompanied by a medium-bodied dry red wine.
Frequently asked questions
Can I use pre-ground black pepper from a packet in this recipe?
It is not recommended, as the pre-ground pepper powder has lost its essential aromatic oils that are the flavor base of cacio e pepe.
Why roast the grapes with olive oil before adding to the dish?
The concentrated heat evaporates the water from the pulp and breaks down the acids in the peel, transforming the fruit into concentrated sweet-and-sour drops.
What is the secret for the skin or surface of the chicken thigh to brown well in the skillet?
Dry the meat with a paper towel before seasoning, use well-heated olive oil, and do not move the piece in the first 6 minutes of contact.
How to prevent pecorino cheese from forming a hard and gummy ball in the pan?
Never join the cheese with the skillet over the active fire; mix the cheese in a separate bowl with the hot pasta water before folding in.
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