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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What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Large Skillet
$74 At Amazon
Microplane
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Tongs
$21 At Amazon
Colander
$11 At Amazon
Heatproof Measuring Cup
$26 At Amazon
Recipe information
Yield
4–6 servings
Ingredients
12
1½
3
4
4
10
1
1
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.
Leave a Review
Reviews (14)
Back to TopI very nearly checked myself into the ER after being so violently ill from the pink peppercorns. As it turns out, they are not FDA approved for sale in the US for this exact reason. It didn't even taste good.
Anonymous
1/9/2024
Sweet and Savory. I love this dish, but it’s not for everyone. I also enjoy adding some arugula, which offsets the sweetness nicely.
Jodi
NYC
10/6/2023
I read the recipe wrong when I was going grocery shopping this week and didn't see that this recipe calls for pecorino, so I used parmesan instead. It was good but really really sweet because of the dates? I think maybe the pecorino helps to offset the sweetness, I will try again!
Katie
Vancouver, Canada
8/4/2022
I’ve made this half a dozen times already. It’s so quick and so unique. Absolutely love it and everyone who’s tried it agrees.
Rva jay
Richmond
5/22/2022
I don’t know what I did wrong, but this didn’t taste good to me at all. For my taste it was too sweet, and then the pink peppercorns were too… floral? I wonder how it would be with more black pepper or a spicy pepper instead? But I don’t care for sweetish savory things like butternut squash or sweet potatoes, so it may be just a preference thing. I threw it away. :/
Spatulacity123
Los Angeles
4/19/2022
This was so delicious! Next time I will prep everything and grind my pepper ahead of time to save time but it was a big hit for my husband and I. Delicious balance between punch, sweet, acid and salt. The cheese and date combo will be one we revisit soon!
Erin
San Diego, CA
4/17/2022
I noticed this recipe in the most recent magazine. I thought it might be a nice option for a Friday Lenten dinner. Very pleased with the outcome. The sweetness of the dates plays nicely off of the sharp cheese and the peppercorns. I followed the recipe to the letter with excellent results. This is a definite keeper recipe. Will make it again!
Dan
Albuquerque
4/5/2022