Pink Peppercorn Cacio e Pepe
Happy Valentines!
Here’s an easy but so delicious recipe that will impress that special someone <3
I learned how to make cacio e pepe the proper way when I attended a cooking class in the tuscan countryside last summer. It’s a dish that a lot of people get wrong, but once you learn a few tips and tricks, it’s basically foolproof.
As a rule of thumb for all Italian cooking (and all cooking in general), you want to get the best possible quality ingredients. Since this dish needs only 3 ingredients, it’s extra important to get the best you can! I’d recommend shopping at an Italian specialty food store if you have one in your city, and ensuring the pecorino is DOP.
Here’s a video on how I made it :)
Pink Peppercorn Cacio e Pepe
*Serves 2
Ingredients
200 g mafaldine pasta
2 cups very finely grated pecorino romano DOP
(Pecorino Tip: It is super important you grate the cheese on the finest possible setting of your grater, or else it may affect the formation of the sauce. You want it powder-like)
1 1/2 to 2 tbsp whole pink peppercorns, to your liking
Instructions
1) Bring a slightly smaller pot of water than usual (just large enough to fit the pasta) to a boil so the pasta releases a more concentrated starch. Once boiling, salt the water lightly, as the pecorino is already very salty.
2) In a large skillet over medium-low heat, toast the whole peppercorns briefly, for 1-2 minutes, moving them around occasionally, just until they feel hot when you hold one between your thumbs and they are fragrant. Turn off the heat and immediately transfer peppercorns to a mortar and pestle or a spice grinder to coarsely grind. You want to grind them 50% of the way, so you still have some bigger pepper chunks in the mix. Set aside about 10% of your freshly ground pepper for garnishing.
3) Boil your pasta until al dente. While the pasta is cooking, to a medium bowl, add your finely grated pecorino and about 90% of your ground pepper. Whisk and slowly, little by little, mix in a couple of tablespoons of the boiling pasta water, until you have a thick paste. You want it on the thicker side in case you need to thin it out later!
4) Once al dente, transfer your pasta from the pot directly to the same large skillet where you toasted the peppercorns, making sure to keep it off the heat. Add ¼ cup hot pasta water, and let sit for a minute. After a minute has passed, add in your pecorino paste and begin to toss your pasta. Keep tossing until you get a nice, glossy, emulsified sauce, adding more pasta water as needed. You want the sauce to be a little bit runnier than you think, since it will set up as it cools. Do all this with the heat off! Taste for salt and pepper and adjust accordingly.
5) Immediately serve the hot pasta, sprinkling with reserved peppercorns as a garnish.
