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Pink Peppercorn Pasta

Byfrancescadzani@gmail.com
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This pasta is simple, it’s amazing and it’s feminine- which I love! It’s my take on cacio e pepe but with different cheese, different “peppercorns” (that are actually dried berries), and seasoned pasta water! I would love for you to get in on this one because it’s fabulously delicious. I made this for Mother’s Day since my mom loves cacio e pepe and she loves all things pink. It felt like the right thing to do! I used Benedetto Cavalieri’s Spaghettoni pasta which is fairly traditional for this Roman-style dish. The game changer was the Sicilian Incanestrato cheese which is hard, aged cheese like parmesan or pecorino, but a whole lot better!!! Is that possible and did I actually admit to this? YES.

I discovered this cheese at a small Italian market on the upper east side but I can’t imagine it’s not sold elsewhere?! And the pink peppercorn berries took a little hunting but I am in love now! The seasoned pasta water adds another level of flavor. Other than salting your water to taste the equivalent of the black sea I think cooking pasta in brothy water with the addition of aromatics accentuates the flavor so much more.

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3.13 from 137 votes

Pink Peppercorn Pasta

Prep Time10 minutes
Total Time30 minutes
Course: dinner
Cuisine: American, Italian

Ingredients

  • 10 garlic cloves
  • 2 medium yellow onions, peeled and quartered
  • 1 lb. Benedetto Cavalieri Spaghettoni Pasta
  • 4 tbsp. unsalted butter
  • 3 tbsp. pink peppercorns, coarsely ground
  • 3 c. Sicilian Incanestrato cheese
  • 1 1/2 c. reserved pasta water

Instructions

  • In a a large sauce pot add 1.5- 2 gallons of water, salt to taste (should taste like the ocean), garlic, and onions. Bring to a boil and lower to a simmer and cook for about a half hour. With a slotted spoon remove the aromatics and bring the mixture back to a boil.
  • Add the pasta and cook until al dente (very al dente)! The pasta should hold it’s shape quite well and have a really nice bite! Reserve 1-2 cups of starchy pasta water before draining.
  • In a large saute pan, melt the butter and once it begins to sizzle add the peppercorns to toast slightly. Add in the pasta water and half of the cheese and whisk until combined and the cheese has melted.
  • Add the pasta and toss gently folding in more cheese. Cook on very low heat until the pasta has a glossy cheesy coating of sauce. Add more pasta water if necessary.
  • Swirl the Pink Peppercorn Pasta into a deep bowl or onto a large plate and sprinkle with peppercorns and more cheese!

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