Cacio e pink pepe
It has been a hot minute since we posted up a recipe on this here blog, however WELCOME BACK!
To kick things off again, I (Connor) headed out into the garden to whip up a delightful take on a classic Roman pasta dish Cacio e Pepe. However, this wasn’t just any old spin on a classic was it… no. It was a very delicious and simple way to elevate a traditional recipe, with little to no extra effort, using our Pink Peppercorn, Sea Salt & Garlic blend. This resulted in a quick and silky dish, packed full of peppery flavour, that is perfect as a midweek meal or for sitting around the campfire. It even has an extremely witty name, Cacio e Pink Pepe! ‘How clever’ I hear you say.
This is my go-to midweek pasta recipe, and it always turns out perfect. I use butter in mine, and honestly, I’m not sorry about it. Tradition sometimes goes out the window when it comes to squeezing in another layer of indulgent flavour.
Ingredients
80 g butter - cubed (Try finding some high quality salted butter, you will thank yourself)
2 good sprinkles of Pink Peppercorn, Sea Salt & Garlic
75ml pasta water (retained)
80 g cheese finely grated or blitzed, it can be all pecorino or parmesan
250 g pasta of your choice - A long shape like spaghetti or bucatini work best
Method
Cook your pasta in a pot of well-salted water according to the package instructions. I like to undercook it by about a minute so it can finish cooking in the sauce. Don’t forget to reserve a cup of pasta water before draining.
In a large skillet, melt the butter over medium heat, then add the Pink Peppercorn blend. Let it sizzle for about a minute to release its flavours.
Pour in the pasta water and whisk it together vigorously to emulsify. It’ll bubble up quite a bit, so I like to shake the pan with my left hand while whisking with my right to really get it going. A flat whisk works great for this, but who on earth is taking one of those to the campsite… guilty.
Let it simmer over a medium-low heat for a minute, just enough to thicken slightly. Add your cooked pasta and toss it in the sauce, spreading it out evenly in the pan.
Turn the heat down to its lowest setting and sprinkle the cheese over the pasta in an even layer. Let it melt gently on top for about 1–2 minutes (it doesn’t need to melt completely).
Using tongs, toss the pasta for 30 seconds, spinning it around until a silky, creamy sauce forms.
Serve immediately and enjoy!
