This recipe, inspired by the pink peppercorn mafaldini at Brooklyn’s Lilia, celebrates the harmonious pairing of fruity pink peppercorn and sharp cheese. The chopped dates might make you think twice, but their nutty sweetness and chew balance the pasta sauce’s sharper, savory flavors.
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Ingredients
4–6 servings
12
oz. mafaldine or tagliatelle pasta
Kosher salt
1½
tsp. freshly ground black pepper
3
Tbsp. freshly ground pink pepper, divided
4
Tbsp. unsalted butter, divided
4
oz. Pecorino Romano, finely grated, plus more for serving
10
Medjool dates, pitted, finely chopped
1
Tbsp. finely grated lemon zest
1
Tbsp. fresh lemon juice
Flaky sea salt
Preparation
Step 1
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Step 2
Toast black pepper and 2 Tbsp. pink pepper in a dry large skillet over medium, shaking often, until fragrant, about 30 seconds. Add 3 Tbsp. butter; cook, swirling pan, until butter foams, then begins to brown, about 2 minutes. Stir in 4 oz. Pecorino and 1 cup pasta cooking liquid until combined. Add pasta, dates, and ½ cup pasta cooking liquid; cook, tossing often and adding more cooking liquid if needed, until sauce is glossy and coats pasta, about 2 minutes. Add lemon juice and remaining 1 Tbsp. butter; toss to combine.
Step 3
Divide pasta among plates or shallow bowls and top with lemon zest, more Pecorino, and remaining 1 Tbsp. pink pepper. Season with sea salt.
This recipe, inspired by the pink peppercorn mafaldini at Brooklyn’s Lilia, celebrates the harmonious pairing of fruity pink peppercorn and sharp cheese. The chopped dates might make you think twice, but their nutty sweetness and chew balance the pasta sauce’s sharper, savory flavors.All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.Ingredients4–6 servings12oz. mafaldine or tagliatelle pastaKosher salt1½tsp. freshly ground black pepper3Tbsp. freshly ground pink pepper, divided4Tbsp. unsalted butter, divided4oz. Pecorino Romano, finely grated, plus more for serving10Medjool dates, pitted, finely chopped1Tbsp. finely grated lemon zest1Tbsp. fresh lemon juiceFlaky sea saltPreparationStep 1Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.Step 2Toast black pepper and 2 Tbsp. pink pepper in a dry large skillet over medium, shaking often, until fragrant, about 30 seconds. Add 3 Tbsp. butter; cook, swirling pan, until butter foams, then begins to brown, about 2 minutes. Stir in 4 oz. Pecorino and 1 cup pasta cooking liquid until combined. Add pasta, dates, and ½ cup pasta cooking liquid; cook, tossing often and adding more cooking liquid if needed, until sauce is glossy and coats pasta, about 2 minutes. Add lemon juice and remaining 1 Tbsp. butter; toss to combine.Step 3Divide pasta among plates or shallow bowls and top with lemon zest, more Pecorino, and remaining 1 Tbsp. pink pepper. Season with sea salt.