Peppercorns - Mix 50g

Use in a peppermill in place of black peppercorns or grind with a pestle and mortar to use as a table condiment. Use to add fragrant heat to braised dishes, hamburgers, marinades, and sauces.

Cacio e Pepe is a classic Italian pasta dish that leaves little reason to innovate until now! We have simply added more peppers  

Cacio e “Pepe Pepe Pepe Pepe”  – Serves 3 to 4

1 tbsp of coarsely mixed peppercorns, 3 tbsp olive oil, 1 cup (80 gm) each of Parmesan and Pecorino. Cook 8 oz (230 gm) spaghetti in boiling salted water (until al dente). When almost cooked, heat the oil in a pan over medium heat and temper 1 tbsp of the peppers (don’t allow to burn). Add ¾ cup (180 ml) pasta water to the pan. Drain the spaghetti and add to the pan. Toss quickly with most of the grated cheeses and as much of the remaining pepper mix as desired. Toss until silky smooth, transfer to bowls and top with a further sprinkling of cheese and pepper mix (as desired).