Black Pepper Tagliolini, a Modern Cacio e Pepe

• Place the crushed black peppercorns in a dry frying pan over medium-low heat. Toast for 2–3 minutes, moving the pan regularly, until fragrant. Take care not to scorch the pepper.
• Add the olive oil and reduce the heat to its lowest setting. Warm gently for 2 minutes, then remove from the heat and leave to infuse for at least 15 minutes. Allow the oil to cool before using it in the pasta dough.
• For the optional fresh tagliolini, place the flour on a clean work surface and form a well in the centre. Add the eggs, egg yolks, cooled toasted pepper oil and salt. Gradually draw the flour into the liquid until a dough forms.
• Knead the dough for 8–10 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
• Divide the dough into four portions. Pass each portion through a pasta machine, beginning at the widest setting and gradually reducing the thickness until the sheets are approximately 1mm thick. Cut into narrow tagliolini strands and dust lightly with semolina. Cover and refrigerate until required.
• Combine the Pecorino Romano and Parmigiano Reggiano in a bowl. Mix thoroughly so the cheeses are evenly distributed.
• Bring the water to a boil in a wide saucepan and add the salt. Cook the fresh tagliolini for approximately 60–90 seconds, or cook the dried tagliolini until one minute short of al dente. Reserve at least 350ml of the cooking water before draining.
• Place 60ml of the toasted pepper oil, including some of the crushed pepper, in a wide sauté pan. Add 120ml of the reserved cooking water and bring to a gentle simmer.
• Transfer the tagliolini directly to the pan and toss continuously until the pasta is evenly coated and the liquid begins to emulsify.
• Remove the pan from the heat and leave for approximately 30 seconds. Add the cold butter and toss until incorporated.
• Add the grated cheese in three stages, tossing vigorously after each addition. Add further cooking water gradually until the sauce becomes smooth, glossy and fluid enough to coat every strand. Do not return the pan to direct heat once the cheese has been added.
• Finish with additional toasted pepper oil and freshly crushed toasted pepper according to taste. Adjust the consistency with a final splash of cooking water before serving.

Presentation

• Twirl the tagliolini into warmed shallow bowls, allowing the sauce to settle naturally around the pasta. Finish with a light drizzle of toasted pepper oil, a restrained grating of pecorino romano and a final scattering of crushed black pepper.

• Place the crushed black peppercorns in a dry frying pan over medium-low heat. Toast for 2–3 minutes, moving the pan regularly, until fragrant. Take care not to scorch the pepper.
• Add the olive oil and reduce the heat to its lowest setting. Warm gently for 2 minutes, then remove from the heat and leave to infuse for at least 15 minutes. Allow the oil to cool before using it in the pasta dough.
• For the optional fresh tagliolini, place the flour on a clean work surface and form a well in the centre. Add the eggs, egg yolks, cooled toasted pepper oil and salt. Gradually draw the flour into the liquid until a dough forms.
• Knead the dough for 8–10 minutes until smooth and elastic. Wrap and rest at room temperature for 30 minutes.
• Divide the dough into four portions. Pass each portion through a pasta machine, beginning at the widest setting and gradually reducing the thickness until the sheets are approximately 1mm thick. Cut into narrow tagliolini strands and dust lightly with semolina. Cover and refrigerate until required.
• Combine the Pecorino Romano and Parmigiano Reggiano in a bowl. Mix thoroughly so the cheeses are evenly distributed.
• Bring the water to a boil in a wide saucepan and add the salt. Cook the fresh tagliolini for approximately 60–90 seconds, or cook the dried tagliolini until one minute short of al dente. Reserve at least 350ml of the cooking water before draining.
• Place 60ml of the toasted pepper oil, including some of the crushed pepper, in a wide sauté pan. Add 120ml of the reserved cooking water and bring to a gentle simmer.
• Transfer the tagliolini directly to the pan and toss continuously until the pasta is evenly coated and the liquid begins to emulsify.
• Remove the pan from the heat and leave for approximately 30 seconds. Add the cold butter and toss until incorporated.
• Add the grated cheese in three stages, tossing vigorously after each addition. Add further cooking water gradually until the sauce becomes smooth, glossy and fluid enough to coat every strand. Do not return the pan to direct heat once the cheese has been added.
• Finish with additional toasted pepper oil and freshly crushed toasted pepper according to taste. Adjust the consistency with a final splash of cooking water before serving.

Presentation

• Twirl the tagliolini into warmed shallow bowls, allowing the sauce to settle naturally around the pasta. Finish with a light drizzle of toasted pepper oil, a restrained grating of pecorino romano and a final scattering of crushed black pepper.