I use two kinds of peppercorns in this cacio e pepe. The black ones are tingly and strong, and the citrusy pink ones balance the creamy cheese sauce. I throw in some chard so the cook (um, me) doesn’t have to make a salad, too.
“This Spanish American twist on classic mac ’n’ cheese tastes like pimento cheese spread wrapped up in macaroni rather than bread. If you can’t find piquillo peppers, pimientos are delicious, too.” —Rachael Ray