Fettuccine cacio e pepe

Servings

4

Prep Time

5 minutes

Cook Time

2 minutes

A creamy, cheesy tangle of pasta punctuated with whole green peppercorns for a fresh, savoury twist on the Roman classic.

Ingredients

  • 2 tbsp Kanel Fresh Salted Peppercorns
  • 1 package of Traditional Egg Fettuccine (or your fav pasta will work!)
  • 1 tbsp olive oil
  • 3 cups grated Pecorino
  • 1 1/2 cup Grano Padano or Parmesan, finely grated

Directions

  1. Bring a large pot of water to a boil. Season with salt, and add your pasta. Cook only until very al dente, stirring occasionally.

  2. Combine 2 3/4 cups of the Pecorino, all of the Parmesan, the olive oil, and the 2 tablespoons Salted Peppercorns in a large, deep mixing bowl. Work the ingredients together with the back of a wooden spoon until a thick paste forms. Set aside.

  3. Drain al dente pasta, reserving about a cup of the pasta cooking water.

  4. Drizzle 3/4 cup of pasta water into the cheese paste, mixing until smooth.

  5. Add pasta to the bowl with the cheese paste. Grasp the pasta with tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. If you find your sauce clumping, add a bit more of the reserved pasta water and continue working the pasta.

  6. Serve topped with remaining Pecorino and additional Salted Peppercorns, as desired.