Toast Freshly Ground Black Pepper For An Elevated Cacio E Pepe
Cacio e pepe is a Roman classic that consists of three main ingredients: spaghetti, cheese, and black pepper. When a dish is as simple as this, all of the food items play a critical role, but if you want to elevate the flavor of this meal, you should consider toasting the black pepper. This technique transforms the spice, and when you add it to your cacio e pepe, it significantly enhances the taste and aroma of this dish.
Why mess with perfection? Toasting black pepper is going to unlock some really intense and complex flavors that would otherwise remain untapped. As black pepper warms, it releases oils, and that sharp taste transforms. As it goes from warming to toasting, the piperine, the alkaloid responsible for that characteristic pungent kick from black pepper that you know and love, becomes stronger. But it also unleashes notes that can range from floral to smoky to earthy that complement this pasta dish in a delicious way. Toasting your black pepper right before you incorporate it into your cacio e pepe will produce a fragrant and flavorful experience for your mouth.
Use your nose
You can toast ground black pepper or black peppercorns. Fresh is best, however, both types can benefit from this technique. To toast your black pepper, you will want to do so in a dry pan over medium to low heat because you will find this is a quick process. When your nose senses the aroma of this spice has changed, that's the time to turn off the heat and immediately remove the pepper from the pan so it does not burn. You will also notice that its hue is a little darker.
If you find that you like toasted black pepper in your cacio e pepe, you may want to try it in your creamy garlic butter noodles. The addition will play nicely along with the sugary notes of the butter flavor while working in harmony with the sweet bite of the garlic. You should also use it when you make spaghetti aglio e olio and Calabrian breadcrumbs to punch up the taste.