Cacio e Pepe with Turmeric and Peppercorn Pecorino

Ingredients

· Pasta: 12 oz (340g) spaghetti or bucatini (bronze-cut preferred).

· Cheese: 1.5 cups (approx. 150g) Turmeric-Pepper Pecorino, very finely grated (using a Microplane is crucial).

· Pepper: 1–2 tbsp whole black peppercorns (toasted and coarsely ground).

· Pasta Water: 1 to 2 cups reserved starchy water.

· Optional: 1 tbsp butter or olive oil to start the pan (traditional recipes often omit this, but it helps emulsify).

Instructions

1. Prepare the Ingredients: Finely grate the turmeric-pepper Pecorino. Toast the whole peppercorns in a dry skillet over medium heat until fragrant (about 1 minute), then crush them in a mortar and pestle.

2. Cook the Pasta: Bring a large pot of water to a boil. Use less water than usual (only enough to cover the pasta) to ensure the water is extremely starchy. Salt the water, but lightly—the Pecorino is already salty. Cook the pasta until just shy of al dente (usually 2–3 minutes less than package instructions).

3. Bloom the Pepper: While the pasta cooks, put the crushed pepper into a large skillet over low-medium heat with the butter or olive oil (if using).

4. Create the Base: Add a ladle (about 1/2 cup) of the hot, starchy pasta water to the pan with the pepper, letting it simmer.

5. "Risottare" the Pasta: Transfer the pasta directly from the boiling water to the skillet using tongs. Toss the pasta in the pepper-water mixture, letting it finish cooking for 1–2 minutes, allowing the pasta to release more starch.

6. Form the Creamy Sauce: Turn off the heat entirely (this prevents the cheese from clumping). Add the finely grated turmeric-pepper Pecorino to the pasta. Toss and stir vigorously, adding more starchy pasta water a little at a time, until the cheese melts and emulsifies into a smooth, thick, golden-yellow sauce.

7. Serve: Plate immediately, finishing with an extra sprinkle of the turmeric-pepper cheese and more freshly cracked pepper.

Tips for Success

· Temperature Control: The most common error is having the pan too hot, which makes the cheese clump instead of turning creamy.

· Cheese Grating: Grate the cheese as finely as possible (powder-like) so it melts instantly.

· Emulsion: The magic of cacio e pepe is the combination of starchy water and fat. Do not be afraid to add more pasta water to make the sauce perfectly creamy.