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Cacio e Pepe | Easy Cacio e Pepe | Authentic Cacio e Pepe | Cacio e Pepe Pasta | how to make Cacio e Pepe | Mixed peppercorns

Mixed Peppercorn Cacio e Pepe Pasta—a flavorful twist on the classic Italian dish using mixed peppercorns for a more complex and aromatic kick!

Ingredients:
8 oz thin spaghetti
1 1/2 teaspoons mixed peppercorns (black, white, pink, and green)
1 cup finely grated Pecorino Romano cheese (or Parmesan, if preferred)
2 tablespoons unsalted butter
Salt (for pasta water)

Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente according to package instructions. Reserve about 1 1/2 cups of pasta water, then drain the pasta.
2. Toast the Peppercorns:
Crush the mixed peppercorns coarsely using a mortar and pestle or a spice grinder.
In a large skillet over medium heat, toast the crushed peppercorns for about 1 minute until fragrant. This step enhances their aroma and flavor.
3. Create the Sauce:
Add the butter to the skillet with the toasted peppercorns and let it melt.
Gradually pour in 1/2 cup of the reserved pasta water, swirling the pan to create a light sauce.
4. Add the Cheese:
Reduce the heat to low. Slowly sprinkle in the grated Pecorino Romano cheese while stirring continuously to prevent clumping.
Add more pasta water, a little at a time, until the cheese melts into a smooth, creamy sauce.
5. Combine the Pasta:
Add the cooked pasta to the skillet and toss vigorously to coat it in the peppery, cheesy sauce. Adjust the consistency with more pasta water if needed.
6. Serve:
Divide the pasta into bowls and garnish with extra grated Pecorino Romano and a pinch of freshly cracked pepper.

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