Description
A riff on the classic Roman cacio e pepe: three-cheese bechamel with mozzarella, Parmesan and Pecorino Romano make a creamy, extra-cheesy sauce base! Add tons of toasted, crushed black peppercorns and fold everything together with cavatappi pasta. All made on the stovetop and done in less than 30 minutes!
Ingredients
Scale
- 1 tablespoon black peppercorns
- 1 pound cavatappi pasta
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups (8 ounces) coarsely grated mozzarella cheese
- 1/2 cup (about 2 ounces) ground Pecorino cheese
- 1/4 cup (about 1 ounce) ground Parmesan cheese
- Kosher salt, to taste
Instructions
- Toast the peppercorns: In a small skillet over medium heat, add the peppercorns and toast until fragrant, about 3 to 4 minutes. Remove from the heat and transfer to a mortar and pestle, spice grinder or cutting board to crush with the back of a knife or a meat pounder. Grind until the peppercorns are a mixture of coarsely and finely ground.
- Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook according to package directions minus 1 minute cooking time. Reserve about 1/2 cup pasta water and drain the pasta.
- In a large skillet, melt the butter; once melted, whisk in the flour. Cook for 3 to 4 minutes, until the mixture is a light golden brown. Slowly whisk the milk into the roux, ensuring no lumps are present. Bring to a simmer and cook until the mixture is thick and coats the back of a spoon, about 5 to 6 minutes. Remove from the heat and slowly stir in the cheese mixture, reserving a little Pecorino to sprinkle over the pasta at serving. Taste for seasonings and adjust if necessary; if your sauce is too thick, you can thin out with a little of the reserved pasta water until your desired consistency is reached. Stir in the toasted ground peppercorns and pasta, tossing until evenly coated. Serve with a sprinkle of Pecorino cheese and additional coarse ground pepper, if desired.
Notes
Inspiration: Cacio e Pepe Macaroni and Cheese on acozykitchen.com
- Category: Pasta, Vegetarian