Cheese & Pepper Pasta Recipe

Time30m

Serves2

Gemelli pasta, Parmesano Reggiano, Szechuan peppercorn, egg yolk sauce.

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Ingredients

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1
Cook the Pasta
Bring a large pot of salted water to boil. Add the gemelli pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2
Prepare the Egg Yolk Sauce
In a bowl, whisk together the egg yolks and grated Parmesano Reggiano until smooth. Slowly drizzle in the reserved pasta water while whisking to temper the yolks and create a creamy sauce.
3
Toast the Szechuan Peppercorns
In a small pan, lightly toast the Szechuan peppercorns over medium heat until fragrant, about 2 minutes. Remove from heat and crush lightly.
4
Combine the Ingredients
In the pot used for pasta, add olive oil and the cooked pasta. Pour in the egg yolk sauce and mix quickly to coat the pasta evenly. If the sauce is too thick, add more reserved pasta water a little at a time.
5
Season and Serve
Add the crushed Szechuan peppercorns, salt, and black pepper to taste. Toss everything together and serve immediately with extra grated Parmesano Reggiano on top.