Visit our blog to read more about ‘The Short History of Cacio e Pepe‘. It’s an ancient dish dating back to the Roman Empire, when peppercorns were commonly used as an ingredient in their own right (opposed to a seasoning). It was a humble, regional Italian dish most commonly cooked by sheep herders in the Apennine Mountains, before an unexpected string of events thrust it onto the global stage in 2012 making Cacio e Pepe one of the ‘trendiest’ pasta dishes in Rome, New York, London.
Pici Cacio e Pepe is a simple dish to make at home – there’s no need for a pasta machine and the rustic, worm-shaped strings of pasta are fun to roll out with children. There are only really three ingredients in Cacio e Pepe: pasta, cheese and peppercorns. So don’t scrimp when it comes to these few components. Rooted Spice’s Tellicherry Peppercorns is a brilliantly spicy and flavoursome choice. If you’ve been enjoying it in your peppermill then I couldn’t encourage you more to try cracking a few tablespoons in a pestle and mortar, and trying out this butter sauce, you’ll be blown away by the flavour.