Fettuccine cacio e pepe
Here’s Kanel's 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, their version calls for Fresh Salted Peppercorns—little flavour bombs that bring on the salty, savoury goodness. Lusciously creamy, unapologetically cheesy, call this creation a love letter to cacio e pepe.
VEGETARIAN | NUT-FREE
1 package of Traditional Egg Fettuccine (or your fav pasta will work!)
3 Tbsp cold butter, cubed
1 Tbsp olive oil
3 cups grated Pecorino
1 1/2 cup Grano Padano or Parmesan, finely grated
2 Tbsp Kanel Fresh Salted Peppercorns
Bring a large pot of water to a boil. Season with salt, and add your pasta. Cook only until very al dente, stirring occasionally.
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.
Drain al dente pasta, reserving about a cup of the pasta cooking water.
Drizzle 3/4 cup of pasta water into the cheese paste, mixing until smooth.
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.
Serve topped with remaining Pecorino and additional Salted Peppercorns, as desired.
Salted Peppercorn Steak Sauce
Feel like your steak’s missing something? Slather on this creamy steak sauce, a rich and complex finishing touch that gets its smack of savoury from our Fresh Salted Peppercorns. Your sirloin, rib eye, or Tomahawk will never be the same.
1 Tbsp unsalted butter
2 shallots, finely chopped
1/4 cup of brandy or cognac
1 cup of beef stock
3/4 cup of heavy cream
3 Tbsp of Kanel Fresh Salted Peppercorns
3 Tsp cornstarch
Heat a frying pan over medium heat and add the butter and shallots (ideally, use a pan that you just cooked steak in!)
Once the shallots are softened, add the brandy or cognac and let the mixture simmer for a few minutes.
Add the stock, cream, and Salted Peppercorns.
Simmer gently for 3-5 minutes, stirring frequently.
Meanwhile, make a slurry by mixing the cornstarch with a bit of water.
Thicken the sauce by pouring some of the slurry in and quickly incorporate it in with a spoon. Add more until the sauce has thickened to your preference, and serve immediately.