Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
Three Pepper Cacio de Pepe
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon crushed pink peppercorns
- 1/2 teaspoon coarsely ground Tellicherry pepper
- 1/2 teaspoon ground Szechuan pepper
- 12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta
- 1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish
- 1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)
- 1 Cup reserved pasta cooking water
Heat oil, pink peppercorns, Tellicherry pepper, and Szechuan pepper in a large skillet over medium. Cook, stirring occasionally, 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 colander 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 peppercorn 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 mixture 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. #ThisGirlLovesToEat
Light-bodied, lemony Frascati.
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