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Linguine Cacio E Pepe

Linguine Cacio E Pepe

Recipe by Chef Nello


  • Pepper infusion: Cover 200-grams (~0.8 cup) of black peppercorns with one liter of water and leave in the fridge for two days to infuse.
  • Sichuan pepper oil and cheese foam: 250-grams of cream (~1 cup), 100-grams pecorino cheese (~1/2 cup), and 20-grams (~1.5 tbsp) Sichuan pepper oil


Bring the cream to a boil, and very finely shave the cheese on it. The result should be smooth with almost a shine on top. Place the cream and the Sichuan pepper oil in a whipped cream dispenser and set aside. ALTERNATIVE: If you don’t have the dispenser, slowly mix the oil and cream together; then whisk briskly.

Drain the peppercorns from the infused water and bring the water to a boil. Add 20 grams of salt and then add high quality linguine. Cook the pasta until it is al dente, drain, and serve immediately into bowls. Add the cream foam on top, drizzle with a few drops of Sichuan pepper oil, and finish with freshly ground black pepper.


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