APRIL 2019 29
Fusilli col buco is a
hollow, curly noodle.
Try this recipe with
bucatini or thick
spaghetti.
Three-Pepper Cacio e Pepe
TOTAL 20 MIN; SERVES 4A trio of peppercorns gives this pasta a
subtle, floral heat; if you like, spice it up,
swapping the Szechuan pepper with a
pinch of red pepper flakes. Because of the
generous amount of cheese in this recipe,
this pasta is finished off the heat to ensure
a smooth and creamy sauce.3 Tbsp. extra-virgin olive oil
1 tsp. crushed pink peppercorns(^1) / 2 tsp. coarsely ground Tellicherry
pepper
(^1) / 2 tsp. ground Szechuan pepper
12 oz. uncooked bronze-cut fusilli col
buco pasta (such as Giusto Sapore)
or bucatini pasta
11 / 2 oz. pecorino Romano cheese,
grated with a Microplane grater
(about 1 cup), plus more for garnish
11 /^2 oz. Parmigiano-Reggiano cheese,
grated with a Microplane grater
(about 1 cup)
- Heat oil, pink peppercorns, Tellicherry
pepper, and Szechuan pepper in a large
skillet over medium. Cook, stirring occa-
sionally, until peppercorns begin to sizzle
and darken, 4 to 5 minutes. Remove from
the heat. - Prepare pasta in a pot according to
package directions for al dente. Using
tongs or a spider, transfer pasta to a col-
ander to drain, reserving cooking liquid in
pot. Let pasta stand 2 minutes. - Working off of heat, add cheeses and^1 / 4
cup reserved cooking liquid to pepper-
corn mixture in skillet, whisking until
water is absorbed and mixture resembles
consistency of a chunky paste. Add an
additional^1 / 4 cup cooking liquid, whisking
until mixture is thick and mostly smooth.
Add drained pasta to mixture; working
quickly, vigorously stir until cheese mix-
ture coats pasta, about 30 seconds.
Gradually stir in^1 / 2 cup cooking liquid,^1 / 4
cup at a time, until a creamy sauce forms
and coats the pasta, 20 to 40 seconds for
each addition. Divide pasta mixture
among 4 bowls; garnish with additional
pecorino Romano. Serve immediately.
WINE Light-bodied, lemony Frascati: 2017
Fontana Candida Frascati Superiore