Servings 4-6
Ingredients1 Pound (dry) penne rigatte pasta
1 Quart of Heavy cream
2 cups of Ground Parmesan cheese
2 cups of Ground pecorino cheese
1/4 cup Black peppercorns
Sea Salt (to taste)
Bring a pot of water to a rolling boil, season with 1/2 cup of salt.
Cook pasta until al dente, strain into a colander with a container underneath to reserve the pasta water.
In a medium sized sauce pot, bring the heavy cream to a light boil and bring heat down to a simmer to reduce.
While the cream is reducing, toast the peppercorns in a sauce pan until fragrant. Blend the peppercorns in a spice grinder or blender util very fine. Reserve.
Once the cream can coat the back of a spoon, add the cheese, and blend with an immersion blender until combined. Season with salt and add generous amounts of pepper.
Add the pasta and stir until the sauce clings to the pasta. If the sauce is too thick you can add some pasta water to adjust the viscosity. Plate in a warm bowl, garnish with black pepper.