This sophisticated yet simple recipe combines Al Bronzo Fusilli with butter and Parmigiano-Reggiano cheese to create a creamy white pasta sauce. Sichuan or Szechuan peppercorns can be found in local Chinese grocery stores and have a warm floral lemon flavor profile. If you are not able to locate this special ingredient, you can substitute equal parts black peppercorns and coriander seeds. This ingredient adds lovely depth to the pasta sauce and pairs perfectly with Fusilli’s coil-like shape.
Barilla Al Bronzo pasta is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Ingredients 7 Servings
- 1 box Barilla® Al Bronzo Fusilli pasta
- 8 tablespoons butter
- ½ cup Parmigiano-Reggiano cheese, grated
- 20 Sichuan peppercorns
Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a large bowl work the butter with half the cheese into a smooth cream.
Heat the peppercorns in a pan on a low heat and grind them up thoroughly with the help of a meat pounder.
- Drain cooked pasta and mix in the bowl with the cheese butter made earlier.
- Before serving and add the Sichuan pepper and the remaining cheese.