Sichuan Peppercorn Cacio e Pepe (Spicy & Numbing)

Name: Sichuan Peppercorn Cacio e Pepe (Spicy & Numbing)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Ingredients: 8 oz dried spaghetti; 1 cup Pecorino Romano; 1 cup Parmesan cheese; 3 tbsp olive oil; 2 tbsp black peppercorns; 1 tbsp green and red Sichuan peppercorns; 1 tbsp white peppercorns; 3/4 cup reserved pasta water; 1 pinch salt

A bold, fusion twist on the classic Roman pasta dish, combining the creamy richness of Pecorino and Parmesan with the electrifying, numbing heat of Sichuan peppercorns. This quick 15-minute meal is a flavor explosion that transforms simple pantry staples into a gourmet experience.

Servings3 Portions

Prep Time5 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

dried spaghetti
8 oz
Pecorino Romano
1 cup
Parmesan cheese
1 cup
olive oil
3 tbsp
black peppercorns
2 tbsp
green and red Sichuan peppercorns
1 tbsp
white peppercorns
1 tbsp
reserved pasta water
0.8 cup
salt
1 pinch

Step-by-Step Instructions

Bring a large pot of salted water to a boil and cook the spaghetti. Set a timer for 1 minute less than the package instructions; finishing the pasta in the skillet is crucial for a silky sauce.

While the pasta cooks, combine the black, white, and Sichuan peppercorns. Grind them coarsely using a spice mill, mortar and pestle, or a pepper grinder to achieve a mix of fine and coarse textures.

About 4 minutes before the pasta is finished, heat the olive oil in a large skillet over medium heat. Ensure the pan is wide enough to comfortably hold all the pasta later.

Add approximately 2 teaspoons of your cracked peppercorn mixture to the oil. Let the pepper sizzle gently to infuse the oil with its aroma, being careful not to let it crisp or burn.

Carefully ladle 3/4 cup of the starchy pasta cooking water into the skillet. Increase the heat to medium-high and let the mixture bubble and emulsify with the oil.