Ingredients

• 3 tablespoons extra-virgin olive oil

• 1 teaspoon crushed pink peppercorns

• 1/2 teaspoon coarsely ground Tellicherry pepper

• 1/2 teaspoon ground Szechuan pepper

• 12 oz. uncooked fusilli col buco pasta or bucatini pasta

• 1 1/2 oz. pecorino Romano cheese, grated with a microplane grater

• 1 1/2 oz. Parmigiano-Reggiano cheese, grated with a microplane grater

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Instructions

1. Heat oil, pink peppercorns, Tellicherry pepper, and Szechuan pepper in a large skillet over medium.  Cook, stirring occasionally, until peppercorns begin to sizzle and darken, 4 to 5 minutes.  Remove from the heat.

2. Prepare pasta in a pot according to package directions for al dente.  Using tongs or a spider, transfer pasta to a colander to drain, reserving cooking liquid in pot.  Let pasta stand for 2 minutes.

3. Working off of heat, add cheeses and 1/4 cup reserved cooking liquid to peppercorn mixture in skillet, whisking until water in absorbed and mixture resembles consistency of a chunky paste.  Add an additional 1/4 cup cooking liquid, whisking until mixture is thick and mostly smooth.  Add drained pasta to mixture; working quickly, vigorously stir until cheese mixture coats pasta, about 30 seconds.  Gradually stir in 1/2 cup cooking liquid, 1/4 cup at a time, until a creamy sauce forms and coats the pasta, 20 to 40 seconds for each addition.  Divide pasta mixture among four bowls; garnish with additional pecorino Romano.  Serve immediately.  

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Enjoy!