3 Pasta Tips

Credit: Todd Coleman

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1. Toast your black pepper: Merely sprinkling preground pepper over the finished pasta won't come close to achieving the desired flavor in a classic cacio e pepe or carbonara sauce. Instead, crush whole black peppercorns in a mortar and pestle or grind them on the coarsest setting in a spice grinder. Then "toast" the cracked pepper by frying it in the olive oil you'll be using for the pasta sauce, heating it until it smells very fragrant.