Fettuccine cacio e pepe


Here’s our twist on cacio e pepe, the classic Italian dish that proves you don't always need a ton of ingredients to prep a world-class meal. Instead of seasoning with traditional black pepper, our version calls for Fresh Salted Peppercorns—little flavour bombs that bring on the salty, savoury goodness. Lusciously creamy, unapologetically cheesy, call this creation our love letter to cacio e pepe.





What you'll need

  • 1 package of Traditional Egg Fettuccine (or your fav pasta will work!)
  • 1 Tbsp olive oil
  • 3 cups grated Pecorino
  • 1 1/2 cup Grano Padano or Parmesan, finely grated
  • 2 Tbsp Kanel Fresh Salted Peppercorns


1. Bring a large pot of water to a boil. Season with salt, and add your pasta. Cook only until very al dente, stirring occasionally.  
2. Combine 2 3/4 cups of the Pecorino, all of the Parmesan, the olive oil, and the 2 tablespoons Salted Peppercorns in a large, deep mixing bowl. Work the ingredients together with the back of a wooden spoon until a thick paste forms. Set aside.
3. Drain al dente pasta, reserving about a cup of the pasta cooking water.
4. Drizzle 3/4 cup of pasta water into the cheese paste, mixing until smooth. 
5. Add pasta to the bowl with the cheese paste. Grasp the pasta with tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. If you find your sauce clumping, add a bit more of the reserved pasta water and continue working the pasta.
6. Serve topped with remaining Pecorino and additional Salted Peppercorns, as desired.