Cacio e Pepe

A classic Italian pasta dish elevated with a signature touch of toasted crushed pink peppercorns for a floral, citrusy twist on the traditional black pepper base.

Prep: 5 min · Cook: 15 min · Yield: 2 · Method: Stovetop

Ingredients

• 8 oz spaghetti
• 1.5 cups Pecorino Romano cheese
• 1 tbsp black peppercorns
• 0.5 tsp pink peppercorns
• 1 tsp sea salt

Cooking instructions

1. Bring a large pot of water to a boil, add sea salt, and cook the spaghetti until just shy of al dente. (about 9 min)
2. While the pasta cooks, crush the black and pink peppercorns with a mortar and pestle or the flat side of a knife, then toast them in a dry skillet over medium heat until fragrant. (about 2 min)
3. Whisk the finely grated Pecorino Romano with a ladleful of starchy pasta water in a small bowl until it forms a smooth, thick paste.
4. Transfer the pasta directly into the skillet with the toasted pepper, adding another half-cup of pasta water, and toss vigorously over low heat. (about 2 min)
5. Remove the skillet from the heat, add the cheese paste, and continue to toss and stir until a creamy, glossy sauce emulsifies and coats the strands. (about 2 min)