This simple pasta was another magazine test recipe. The goal is to create a simple pasta dish that highlights the pepper, so I used some new pepper that I picked up from Penzeys for the dish, Special Extra Bold Tellicherry. I normally use Tellicherry peppercorns in my kitchen, but these are really special. They’re floral and pungent and perfect for this dish.

The dish itself turned out a little gloppy with the Asiago cheese, but it kind of grew on me. Probably not something I’d make again.

• Cacio e Pepe (Test Recipe)