Pink Peppercorn Cacio e Pepe

Serves people (or 2 with leftovers)

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▢ 3 tbsp Kosher salt for pasta water
▢ 1 lb malfadine pasta or another pasta of your choice, the traditional one is bucatini
▢ 1/4 cup pink peppercorns coarsely crushed (can add more to taste)
▢ 2 cups finely grated pecorino romano I use a microplane to grate it

In a bowl, combine the peppercorns and cheese.
Fill a stockpot 3/4 the way with water. Bring to a boil. Add the salt and stir until combined. Add the pasta and cook until al dente, 2 minutes before the package says it’s done.
Using a cup or ladle, transfer pasta water to the bowl with the peppercorns and cheese to create a paste. Make sure the pecorino softens and becomes paste-like.
Transfer the pasta to a large skillet. Add the paste on top. Mix the pasta with the cheese paste mixture until its fully coated. Add some more pasta water to thin out the sauce, if desired. Serve and top with more cheese and peppercorns. Enjoy!