Franklin Spice Works
Four-Peppercorn Cacio e Pepe
Roman pasta where cracked pepper is the whole point, built on a four-peppercorn blend instead of black alone. The pink and green add a bright, fruity lift to the classic pecorino cream.
Ingredients
- 8 oz spaghetti or bucatini
- 2 tsp Peppercorn Quartet, freshly cracked
- 1 1/4 cups Pecorino Romano, finely grated
- 2 tbsp unsalted butter
- Salt for the pasta water
Instructions
- Boil the pasta in well-salted water until just shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
- Toast the cracked Peppercorn Quartet in the butter in a wide skillet over medium heat until fragrant, about 1 minute.
- Add a ladle of pasta water and let it bubble into a light emulsion.
- Add the drained pasta and toss, loosening with more pasta water as needed.
- Off the heat, add the Pecorino a handful at a time, tossing hard until the sauce turns glossy and creamy. Serve at once with a little extra cracked pepper.