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Pink Cacio e Pepe

By OcadoLife
A playful twist on the classic, this Pink Cacio e Pepe from OcadoLife food editor Lauren Hoffman combines nutty comté and zesty lemon with fragrant pink peppercorns. It’s delicious served with a peppery green salad…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

6 total
  • 150g mafalde, bucatini or spaghetti
  • 2 tsp pink peppercorns
  • 1 knob salted butter
  • 40g comté, finely grated
  • 60g parmesan, finely grated
  • ½ lemon, zested, plus 1 tsp juice

Method

3 steps

  1. Step 1

    Cook the pasta in boiling salted water to pack instructions.

  2. Step 2

    Toast the pink peppercorns in a dry pan for 1 min until aromatic. Crush using a pestle and mortar.

  3. Step 3

    Working quickly, drain the pasta, reserving a cup of the water. Melt the butter in the pan over low heat with 1-2 tbsp pasta water. Tip in the pasta, toss briefly to coat, then turn off the heat. Add the cheeses with another spoonful of pasta water; toss, adding more water as needed, until emulsified and silky. Toss through the crushed peppercorns, lemon zest and juice, then serve immediately.