Pink Peppercorn Cacio e Pepe
Cacio e Pepe is a classic Roman dish. It translates to cheese and pepper, which are the two main ingredients. This version is a modern twist on the traditional pasta and is inspired by Fox & The Knife, an unbelievable restaurant located in Boston.
Equipment
- stockpot
- mixing bowls
- tongs
- colander/strainer
- box grater
Ingredients
- 12 ounces pasta spaghetti is the traditional choice
- 4 ounces freshly grated pecorino romano cheese
- 2 1/2 teaspoons freshly ground pink peppercorns plus extra for topping
- 2 tablespoons goat butter
- salt for pasta water
Instructions
- Bring water to a boil in a large stockpot. Season with salt (after it boils!) and add your pasta. Cook until al dente.
- While the pasta is cooking, grate the Pecorino Romano until it becomes a fine powder (it should almost resemble dust!). Grind lots of pepper - honestly, I like to have a lot extra on hand!
- Mix the cheese and pepper together (start with 2 1/2 teaspoons of pepper) and divide into two parts once combined. Place one half of the cheese + pepper mixture into a large serving bowl (where you will toss the pasta), and the rest in a small bowl for later.
- Once the pasta is cooked, set aside 1 cup of pasta water, then drain the remaining pasta.
- Get your tongs ready! Quickly pour the pasta into the large serving bowl with half of the cheese and pepper and add about 1/2 cup of water to the bowl. Using the tongs, mix quickly - tossing the pasta and scraping up the bottom of the bowl.
- Add the rest of the cheese and pepper, as well as the two tablespoons of goat butter. Continue to toss and mix until butter has melted and a smooth, silky sauce develops. Split between four plates and serve immediately with additional pepper or cheese, if desired.
Nutrition
Calories: 474kcalCarbohydrates: 17.5gProtein: 58.5gFat: 16.7gSodium: 750mgPotassium: 337.5mgFiber: 5g
Tried this recipe?Let us know how it was!