Cacio e Pepe with Black & Pink Peppercorns
HOME > Recipes > Cacio e Pepe with Black & Pink Peppercorns

Cacio e Pepe with Black & Pink Peppercorns

I like a combo of black and pink pepper because they hit different notes on the tongue and the back of the palate.

Ingredients

  • 1 tbsp. each black and pink peppercorns

  • Salt

  • 1 lb. spaghetti or square-cut spaghetti (such as chitarra or tonnarelli)

  • 1 tbsp. cornstarch

  • 4 oz. very finely grated Pecorino Romano or Cacio di Roma cheese or a combination of both, at room temperature

Preparation

Step 1

In a small skillet, toast the peppercorns over medium heat until fragrant, about 3 minutes. Transfer to a mortar and pestle and crush until coarsely ground. (Or place the peppercorns on a cutting board and press with a heavy skillet until coarsely ground.)

Step 2

Bring a large pot of water to a boil. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of al dente.

Step 3

In a large skillet, bring about 1 1/2 cups water to a low boil.

Step 4

Just before draining the pasta, scoop out about 1/2 cup of the starchy cooking water. Drain the pasta. Whisk the cornstarch into the reserved cooking water to make a slurry. Whisk the slurry into the skillet of boiling water. Whisk in the cheese. Cook, whisking often, until the sauce thickens, 3 to 4 minutes.

Step 5

Off heat, add the pasta and three-quarters of the crushed peppercorns to the sauce; toss until the pasta is well coated, about 2 minutes. Twist the pasta into large swirls. Divide among bowls. Top with the remaining crushed peppercorns.

The Tools You'll Need

You May Also Like

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from...