PEPPER CACIO E PEPE by CHEF DAN:

Serves 4

INGREDIENTS:

3-tablespoon olive oil

1-teaspoons Gourmet Szechuan peppercorns, crushed

1/2-teaspoon EACH pink peppercorns, & White peppercorns

1-1/2-cups Garden Pagodas pasta

1-cup Parmesan Romano cheese + 1-cup for garnish

1-cups Parmigiano Reggiano cheese, grated with a Microplane grater

DIRECTIONS:

1.   In a spice grinder Pink & White peppercorn into semi-crushed.

2.   Add oil to a skillet over medium heat & when sizzling.

3.   Add peppercorns, stirring occasionally until they start to sizzle & darken.

4.   Cook about 4 minutes & remove from heat.

5.   Prepare pasta in a pot according to package directions:

6.   Drain reserving cooking liquid.

7.   Set pasta aside.

8.   Working off the heat. add cheeses & 1/4-cup of reserved liquid.

9.   Add to skillet with peppercorns, & liquid.

10  Whisking until liquid is absorbed & it resembles chunky paste.

11  Add drained pasta to the mixture.

12  Add 1 more 1/4- cup liquid, stirring vigorously until cheese mixture coats pasta, about 40 seconds.

13  Gradually stir in 1/2-cup liquid 1/4-cup at a time.

14  Stir until a creamy sauce forms and coat the pasta, 30-40 seconds.

15  Add pasta mixture to 4 bowls & add additionally Parmesan cheese.

ENJOY DAN:                        BE STRONG KEEP FAITH BEAT CANCER!!