Creamy yogurt sauce with a gentle chili kick that plays nicely with cacio e pepe flavors and sweet tomatoes.
By mansi
Servings
4
1 cup Full-fat Greek yogurt
1.5 tbsp Calabrian chili paste
1 clove Garlic
1 piece Lemon
2 tbsp Extra virgin olive oil
3 tbsp Pecorino Romano
0.5 tsp Coarse black pepper
0.25 tsp Fine sea salt
6 piece Fresh mint leaves (garnish)
Calories
151 kcal
Protein
7g
Carbs
6g
Fat
11g
Sugar
4g
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Build the Sauce
1. Finely grate the garlic (or use a microplane) directly into a medium bowl. Add the Calabrian chili paste and whisk together briefly — the raw garlic will mellow into the paste as the sauce sits.
1.5 tbsp Calabrian chili paste,
1 clove Garlic
2. Add the Greek yogurt to the bowl and stir to combine with the garlic-chili base. Zest the lemon directly into the bowl, then squeeze in the juice. Stir well.
1 cup Full-fat Greek yogurt,
1 piece Lemon
3. Finely grate the Pecorino Romano and fold it into the yogurt along with the black pepper and sea salt. Taste and adjust — add more chili paste for heat, more lemon for brightness, or more pecorino for savory depth. The sauce should be boldly seasoned since it will dress a whole bowl.
3 tbsp Pecorino Romano,
0.5 tsp Coarse black pepper,
0.2 tsp Fine sea salt
Finish & Serve
4. Drizzle the extra virgin olive oil over the surface of the sauce and give it one gentle swirl (don't fully mix in — the oil pooling on top looks beautiful and adds richness). Tear the fresh mint leaves over the top as garnish. Serve immediately spooned over or alongside your rice bowl, or refrigerate for up to 2 days.
2 tbsp Extra virgin olive oil,
6 piece Fresh mint leaves (garnish)
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By mansi