A Classic Twist on Cacio e Pepe: A Tale and Taste of Italy

Once upon a time in the cobblestone streets of Rome, a simple dish captured the hearts of food lovers everywhere. This dish, Cacio e Pepe, is the essence of Italian culinary simplicity, using just three core ingredients to create a symphony of flavors.

Here’s how you can recreate this timeless classic:


  • 320g of your favorite pasta (spaghetti or tonnarelli)
  • 2 tsp freshly ground Black Rain Signature Pepper Blend
  • 1 cup grated Pecorino Romano cheese
  • Salt (for pasta water)


  1. Bring a large pot of salted water to a boil and cook the pasta until al dente.
  2. While the pasta cooks, toast the ground black pepper in a large pan over medium heat until fragrant.
  3. Reserve a cup of pasta water before draining and add a splash to the pan with pepper.
  4. Transfer the pasta to the pan and remove from heat. Add the Pecorino cheese and a ladle of pasta water.
  5. Stir vigorously until a creamy sauce forms, adding more pasta water as needed.
  6. Serve immediately, with an extra twist of Black Rain peppermill’s freshly ground pepper to enhance the peppery warmth.

With every precise press of your Black Rain Peppermill, the dish is infused with soul-warming flavors, elevating a simple recipe to a gourmet experience that narrates a tale in each bite.