Recipes like this are why it’s so damn hard to stay Keto. 😂😂😂 Food & Wine Magazine just keeps enticing me to #TheDarkSide!
- 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)