Ingredients:

  • 1 batch semolina pasta dough, rolled into tagliatelle

  • 2 cups cool water

  • 2 tsp. cornstarch

  • 1 cup Pecorino Romano cheese, finely grated

  • ½ cup Parmigiano-Reggiano cheese, finely grated

  • 2 Tbsp. extra virgin olive oil

  • 1 Tbsp. coarsely ground Tanzania Peppercorns, divided

  • 1 Tbsp. coarsely ground Cubeb Peppercorns, divided

  • 2 cups pasta cooking water, reserved

  • 2 Tbsp. unsalted butter, cold

  • Additional cheese to garnish

*Click on the spice(s) for more suggested uses

Directions:

For the Cacio e Pepe base:

  • Whisk the 2 cups water together with the cornstarch. Slowly warm the mixture in a saucepan over medium heat to dissolve the cornstarch. Do not allow the mixture to come to a simmer. Remove from heat and cool to room temperature.

  • Add the cornstarch and water mixture to the pitcher of a blender along with the Pecorino, Parmigiano, olive oil and half of each coarsely ground peppercorn, puree until smooth.

  • If the mixture is too thick, slowly add room temperature water to the mixture with the blender running 1 Tbsp. at a time until you have a smooth thick paste.

    For the pasta:

  • Bring a large pot filled with 6 quarts of water to a boil and season with 2 Tbsp. salt

  • Boil pasta for 1 –2 minutes until tender

  • Drain the pasta, reserving approximately 2 cups of the starchy cooking liquid

  • In a large skillet working over medium heat, add 1 cup of the pasta cooking water and the remaining peppercorns, bring to a simmer.

  • Whisk the Cacio e Pepe base into the pan until a smooth sauce forms and the mixture returns to a simmer.

  • Working quickly, toss the pasta into the pan and cook until the sauce is reduced, rich and creamy. Adjust the consistency of the sauce by adding more of the reserved cooking water as needed.

  • Add the butter to the pan and toss with the pasta until fully incorporated.

  • Serve with plenty of cheese to garnish.