Name: Mixed pepper and pecorino pasta
Yield: 4
Ingredients: 400 gm spaghettoni; 50 gm butter; 2 tbsp extra-virgin olive oil; 1 tsp pink peppercorns, crushed; 3 sprigs pickled green peppercorns; 1 tsp each coarsely cracked black pepper and white pepper; 120 gm finely grated pecorino, plus extra to serve

It’s the cacio e pepe you know and love, with extra bite. We’ve heaped on the pepper – there are pink, green, black and white peppercorn varieties here for a bouquet of fragrance and heat. Best of all, it’s ready in just 15 minutes.

Ingredients

400 gm spaghettoni

50 gm butter

2 tbsp extra-virgin olive oil

1 tsp pink peppercorns, crushed

3 sprigs pickled green peppercorns

1 tsp each coarsely cracked black pepper and white pepper

120 gm finely grated pecorino, plus extra to serve

Method

1.Cook pasta in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving 250ml (1 cup) pasta water.

2.Meanwhile, melt butter and oil in a large deep-sided frying pan over medium heat, add half the mixed peppercorns and stir until fragrant (30 seconds to 1 minute). Add reserved pasta water and bring to a simmer.

3.Add pasta and cheese to the pan and toss until cheese melts and forms a sauce (2-3 minutes). Season with salt and serve scattered with remaining peppercorns and extra cheese.

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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