Pink Cacio e Pepe

Bring a pot of salted water to a boil. Use less water than you normally do when making pasta – this will allow the water to get really starchy and help thicken our sauce. Once it is boiling add the pasta and cook until it is al dente. Reserve about a cup of the pasta water, then drain the pasta and set aside.

While the water is boiling, grind the peppercorns with a mortar and pestle or place then in a plastic bag and roll over them with a rolling pin. Do not use a pepper mill, as these soft peppercorns will clog it.

After the pasta has been cooking for several minutes, remove about a quarter cup. Let it cool for 2 to 3 minutes, then place the grated cheese in a bowl and add about a tablespoon of water. Mix them together until a paste forms; you may need to add a little more water. Stir in the pepper.

Once the pasta is drained, place the butter in the pot and add about a tablespoon of the pasta water. Melt the butter over medium heat and stir to combine with the water. Remove the pot from the heat, then add the pasta and the cheese paste. Stir the ingredients as the cheese slowly melts and emulsifies into a smooth, creamy sauce. You may need to add more pasta water (a spoonful at a time) or more cheese until you reach the right consistency. Once the cheese has melted and you have a silky sauce, serve.