![Three Pepper Cacio e Pepe](https://cdn.statically.io/img/www.foodandwine.com/thmb/yaEHae4Q7sriWkGTMddKzmoOKK0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Three-Pepper-Cacio-e-Pepe-XL-recipe0419_0-1ec712a6e38045f6a221c15663bb8647.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil
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1 teaspoon crushed pink peppercorns
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1/2 teaspoon coarsely ground Tellicherry pepper
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1/2 teaspoon ground Szechuan pepper
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12 ounces uncooked bronze-cut fusilli col buco pasta (such as Giusto Sapore) or bucatini pasta
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1 1/2 ounces pecorino Romano cheese, grated with a Microplane grater (about 1 cup), plus more for garnish
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1 1/2 ounces Parmigiano-Reggiano cheese, grated with a Microplane grater (about 1 cup)
Directions
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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.
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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.
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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.
Suggested Pairing
Light-bodied, lemony Frascati.