Three-Pepper Cacio e Pepe

Name: Three-Pepper Cacio e Pepe
Total time: 20 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 teaspoon crushed pink peppercorns; 1/2 teaspoon coarsely ground Tellicherry pepper; 1/2 teaspoon ground Szechuan pepper; 12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta; 1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish; 1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)

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Total: 20 minutes

Servings: 4

Cost: $10.04 /serving

Author : Liz Mervosh

Ingredients

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3 tablespoons extra-virgin olive oil1 teaspoon crushed pink peppercorns1/2 teaspoon coarsely ground Tellicherry pepper1/2 teaspoon ground Szechuan pepper12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)

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Instructions

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Step 1

Heat oil, pink peppercorns, Tellicherry pepper, and Szechuan pepper in a large skillet over medium. Cook, stirring occasionally, until peppercorns begin to sizzle and darken, 4 to 5 minutes. Remove from the heat.

Step 2

Prepare pasta in a pot according to package directions for al dente. Using tongs or a spider, transfer pasta to a colander to drain, reserving cooking liquid in pot. Let pasta stand 2 minutes.

Step 3

Working off of heat, add cheeses and 1/4 cup reserved cooking liquid to peppercorn mixture in skillet, whisking until water is absorbed and mixture resembles consistency of a chunky paste. Add an additional 1/4 cup cooking liquid, whisking until mixture is thick and mostly smooth. Add drained pasta to mixture; working quickly, vigorously stir until cheese mixture coats pasta, about 30 seconds. Gradually stir in 1/2 cup cooking liquid, 1/4 cup at a time, until a creamy sauce forms and coats the pasta, 20 to 40 seconds for each addition. Divide pasta mixture among 4 bowls; garnish with additional pecorino Romano. Serve immediately.