Peppercorn Mac Recipe
lumache pasta, toasted peppercorns, Fontina fonduta, Pecorino Romano
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the lumache pasta according to package instructions until al dente. Drain and set aside.
- 2
Toast the Peppercorns
In a small skillet, toast the black peppercorns over medium heat until fragrant, about 2-3 minutes. Remove from heat and let cool. Crush the peppercorns coarsely using a mortar and pestle or a rolling pin.
- 3
Make the Fontina Fonduta
In a saucepan over medium heat, combine the heavy cream and shredded Fontina cheese. Stir until the cheese has melted and the mixture is smooth. If it's too thick, you can add a little more cream to reach your desired consistency.
- 4
Combine the Ingredients
In a large mixing bowl, combine the cooked lumache pasta, the melted Fontina fonduta, crushed peppercorns, and grated Pecorino Romano cheese. Mix well. Season with salt and freshly ground black pepper to taste.
- 5
Serve
Transfer the peppercorn mac to serving bowls and garnish with chopped fresh parsley. Enjoy your delicious Peppercorn Mac!
