Pink peppercorn pasta with crab recipe
This twist on a cacio e pepe pairs sweet crab with fragrant pink peppercorns. Make sure to reserve some pasta water – it’s key to a silky-smooth sauce.
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Cooking tools:
- Pot
- Colander
- Grater
- Mortar and pestle
- Wooden spoon
- Serving bowl
- Measuring spoon
- Stove
Ingredients
- 2 tsp pink peppercorns
- 200g Taste the Difference fusilli bucati lunghi (or other long-stranded pasta)
- ½ tsp fine salt
- 80g pecorino romano, finely grated
- 100g tub white crab (we used The Good Tide Seafood Co.)
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