Ingredient Spotlight. Our Madagascar Black Peppercorn Infused Olive Oil is warm, floral, and gently biting — pressed with real Madagascar peppercorns, it emulsifies with the starchy pasta water into a glossy, aromatic sauce and echoes the fresh-cracked pepper you finish with.
1½ tsp finely ground black pepper, plus more to taste
Sea salt
Instructions
Boil the pasta in well-salted water, pulling it a minute shy of done so it can finish in the sauce.
Meanwhile, warm a wide skillet over medium-high and ladle in about ½ cup pasta water — enough to film the bottom.
Add the pasta, then the butter and peppercorn olive oil. Toss vigorously until the fat and water emulsify into a loose, shiny sauce.
Off a lower heat, add the cheeses in handfuls, tossing constantly so they melt smoothly rather than clump. Stir in the ground pepper.
Loosen with pasta water or tighten with a knob of butter until creamy. Plate and finish with a raw thread of peppercorn olive oil, more Pecorino, and a crack of pepper.
Chef's Notes
Take the pan off direct heat before adding cheese — too hot and it seizes into strings.
Grate the cheese as finely as you can; it melts faster and smoother.
Make It Yours
For a special-occasion version, finish each bowl with a few drops of our White Truffle Oil for an earthy, aromatic lift.
Allergens: contains gluten and dairy.
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