Cacio E Pepe With Black & Pink Peppercorns Recipe

Cooking Directions

• STEP 1.Bring a large pot of salted water to a boil and cook the pasta until al dente.
• STEP 2.While the pasta is cooking, heat a large skillet over medium heat and toast the black and pink peppercorns until fragrant.
• STEP 3.In a separate bowl, mix together the grated pecorino romano cheese and a ladleful of pasta cooking water to create a creamy sauce.
• STEP 4.Drain the pasta and add it to the skillet with the toasted peppercorns. Pour the creamy sauce over the pasta and toss until well coated.
• STEP 5.Serve the Cacio e Pepe with Black & Pink Peppercorns immediately, garnished with additional grated cheese and a sprinkle of freshly ground black and pink peppercorns.

Cooking Tips

• Use a good quality pecorino romano cheese for the best flavor.
• Toast the peppercorns just until fragrant to release their oils and enhance their flavor.
• Save some pasta cooking water to create a creamy sauce and adjust the consistency if needed.

Storage and Serving

• Cacio e Pepe with Black & Pink Peppercorns is best served immediately while the pasta is still hot and the sauce is creamy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet with a splash of water or cream to revive the creamy texture.