Difficulty Hard
Cook Time 1 hr+
Heat Medium 🌶🌶
Components 5 components
The Roman classic gets the fried chicken treatment — a creamy, peppery Pecorino cheese sauce with egg yolk and cracked black pepper coating crispy fried chicken. Crispy rendered guanciale, peppery arugula, and sharp Pecorino shavings create an assertive, boldly flavored sandwich.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless skinless chicken breasts2 cups for frying beef tallow or lard1 bun yellow potato bun or brioche1 tbsp for toasting bun unsalted butter[object Object] Wet Batter[object Object] Dry BatterCacio e Pepe Sauce 2 tbsp unsalted butter1 tbsp freshly cracked black pepper1/2 cup chicken broth2 tbsp starchy pasta water or additional broth1 large egg yolk3/4 cup grated Pecorino Romano1/4 tsp saltpinch white pepperCrispy Guanciale 2.5 oz (about 4-5 slices) guanciale (sliced thin)alternative or high-quality baconPeppery Arugula Pecorino Slaw 1/2 cup fresh arugula2 tbsp shaved Pecorino Romano1/2 tsp freshly cracked black pepper1 tbsp crispy guanciale bits[object Object] Dressing1/4 cup shredded red cabbageGuanciale Black Pepper Jam 2 oz guanciale (diced)2 slices thick-cut bacon (diced)1 shallot shallots (minced)1 tsp freshly cracked black pepper1 tbsp dry white wine1 tbsp brown sugar1 tbsp balsamic vinegar1/2 tsp fresh thyme leaves2 tbsp waterCracked Pepper Pecorino Goat Cheese Spread 1 tbsp cream cheese (softened)1 tbsp goat cheese (softened)1 tbsp grated Pecorino Romano1/2 tsp freshly cracked black pepper1 clove roasted garlic (mashed)to taste pinch of saltToppings & Assembly Peppery Arugula Pecorino Slaw Guanciale Black Pepper Jam Cracked Pepper Pecorino Goat Cheese Spread (spread on bottom bun) Cacio e Pepe Sauce (spooned over chicken) Crispy guanciale Pecorino Romano shavings Freshly cracked black pepper Directions 1 Combine 1/2 cup buttermilk and 1 egg in a bowl and whisk until smooth. Set aside wet batter. 2 In another bowl, whisk together 1/4 cup all-purpose flour, 1/4 cup potato starch, 1 tsp chicken bouillon powder, 1/2 tsp freshly cracked black pepper, and 1/2 tsp salt. Set aside dry batter. 3 Pat 6-8 oz chicken breasts dry with paper towels. 4 Dip chicken into wet batter, coating completely, then dredge in dry batter, shaking off excess. 5 Heat 2 cups beef tallow or lard to 350°F in a heavy-bottomed pot or Dutch oven. 6 Carefully place breaded chicken into hot fat and fry for 8-10 minutes until golden brown and internal temperature reaches 165°F. 7 Remove chicken and drain on paper towels. 8 Cook 2.5 oz (about 4-5 slices) thinly sliced guanciale in a skillet over medium heat for 4-5 minutes per side until crispy and rendered. 9 Transfer to paper towels. 10 Break into pieces once cooled. Reserve 1 tbsp crumbled bits for the slaw and 2 oz diced guanciale for the jam. 11 Heat 2 tbsp unsalted butter in a saucepan over medium heat. 12 Add 1 tbsp freshly cracked black pepper, toast 1 minute, stirring constantly. 13 Pour in 1/2 cup chicken broth and 2 tbsp starchy pasta water (or additional broth), simmer 2 minutes. 14 Remove from heat and cool slightly for 1 minute. 15 In a small bowl, whisk 1 egg yolk. 16 Slowly whisk the warm broth into the egg yolk while continuously stirring to avoid scrambling. 17 Add 3/4 cup grated Pecorino Romano in two additions, whisking constantly until smooth and creamy. 18 Season with 1/4 tsp salt and a pinch of white pepper. 19 Keep warm — do not boil. Reserve 2 tbsp for slaw dressing. 20 Whisk together 2 tbsp cacio e pepe sauce, 1 tbsp mayonnaise, 1 tbsp fresh lemon juice, 1/2 tsp Dijon mustard, and a pinch of salt for the dressing. 21 In a bowl, toss 1/2 cup fresh arugula, 1/4 cup shredded red cabbage, 2 tbsp shaved Pecorino Romano, 1/2 tsp freshly cracked black pepper, and 1 tbsp guanciale bits. 22 Pour dressing over and toss to coat. 23 Refrigerate until ready to serve. 24 Cook 2 oz diced guanciale and 2 slices diced thick-cut bacon in a skillet over medium heat until crispy, about 6-7 minutes. 25 Drain most fat, leaving about 1 tbsp in the pan. 26 Add 1 minced shallot, cook 2 minutes. 27 Add 1 tsp freshly cracked black pepper and 1/2 tsp fresh thyme leaves, toast 30 seconds. 28 Deglaze with 1 tbsp dry white wine, simmer 30 seconds. 29 Add 1 tbsp brown sugar, 1 tbsp balsamic vinegar, and 2 tbsp water. 30 Simmer on low for 15-18 minutes until thick and jammy. 31 Let cool slightly and roughly chop to a spreadable consistency. 32 Mix 1 tbsp softened cream cheese and 1 tbsp softened goat cheese together until smooth. 33 Stir in 1 tbsp grated Pecorino Romano, 1/2 tsp freshly cracked black pepper, 1 mashed roasted garlic clove, and a pinch of salt. 34 Mix until evenly combined. 35 Butter the potato bun and toast in a skillet until golden on both sides. 36 Spread Cracked Pepper Pecorino Goat Cheese Spread on the bottom bun. 37 Add a layer of Guanciale Black Pepper Jam on top of the spread. 38 Place the fried chicken on the bottom bun. 39 Layer crispy guanciale pieces over the chicken. 40 Spoon Cacio e Pepe Sauce generously over everything. 41 Top with Pecorino Romano shavings and a final crack of black pepper. 42 Top with Peppery Arugula Pecorino Slaw. 43 Place top bun and serve immediately.
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