Cacio Pepe e Ricotta

This luxurious pepper and ricotta pasta is a delightful fusion of simplicity and elegance, making it perfect for any occasion. Fresh, artisanal ingredients elevate the dish, with high-quality pecorino and ricotta creating a rich, creamy sauce that envelops each strand of pasta. The toasting of Maison Gabrielle's Black Peppercorns adds a fragrant depth that transforms a basic recipe into something extraordinary. Quick to prepare, this dish requires minimal cooking time, allowing you to serve a gourmet meal without the fuss. With just a few simple steps, you can impress your guests and indulge your taste buds, all while enjoying the process of cooking.

Ingredients:

• Pasta: Use fresh pappardelle or tagliatelle for an indulgent texture.
• Black Pepper | 1 tablespoon: Use freshly cracked Maison Gabrielle Pepper Corns for depth of flavor.
• Pecorino Romano Cheese | 1 cup of finely grated. Opt for a high-quality, aged pecorino for a richer taste.
• Ricotta Cheese | 1 cup : Use fresh, artisanal ricotta for creaminess.
• High-quality Extra Virgin Olive Oil | ½ cup: A luxurious, extra virgin olive oil infused with herbs or citrus.
• Additional Ingredients:
• 2 tablespoons of unsalted butter, for richness.
• Zest of 1 lemon, for brightness.
• Microgreens or edible flowers for garnish.

Instructions:

1. Prepare the Water: Bring a medium pot of water to a rolling boil. Add a very generous pinch of sea salt once boiling.
   
   2. Toast the Pepper: In a large sauté pan over medium-high heat, add a tablespoon of freshly cracked Maison Gabrielle Peppercorns. Toast for about 30 seconds, or until fragrant. Carefully add a splash of water and remove from heat to create a peppery base.
   
   3. Cook the Pasta: Once the water is boiling, add the fresh pappardelle or tagliatelle. Cook for 4-5 minutes until tender yet al dente. **Reserve ½ cup of pasta water before draining.**
   
   4. Create the Sauce: Off the heat, add 1 cup of finely grated aged pecorino cheese to the toasted pepper mixture. Slowly stream in ½ cup of high-quality extra virgin olive oil, whisking until the cheese transforms into a velvety cream. Fold in 1 cup of fresh artisanal ricotta and whisk until the mixture is smooth. (Optional: Add the zest of 1 lemon for a burst of brightness.)
   
   5. Combine Pasta and Sauce: Add the drained pasta to the ricotta mixture. Return to a low flame, stirring gently to coat the pasta. If the sauce is too thick, gradually add reserved pasta water or more extra virgin olive oil until the desired creaminess is achieved.
   
   6. Finishing Touches: Stir in 2 tablespoons of unsalted butter for a glossy finish. Taste and adjust seasoning with more pepper or salt if needed.
   
   7. Plate with Elegance: Serve the pasta in warmed bowls, garnishing with microgreens or edible flowers for a beautiful presentation. Finish with a delicate drizzle of olive oil and a final crack of black pepper.
   
   Enjoy this elevated version of your pasta dish, where each bite is a luxurious experience!

BON APPETIT!