Cacio e Pepe with Kampot Pepper

A timeless Roman dish — reborn with the floral heat of Cambodia’s finest pepper.

Ingredients (Serves 2)

• 200g (7 oz) dried spaghetti or tonnarelli
• 1 tbsp whole black or white Kampot peppercorns, freshly cracked
• 1 cup (60g) finely grated Pecorino Romano cheese
• 1 tbsp unsalted butter (optional, for added silkiness)
• Salt for pasta water

Instructions

1. Prepare the Pepper

Toast the Kampot peppercorns in a dry skillet over medium heat for 1–2 minutes until fragrant.
Crack them coarsely with a mortar and pestle or the back of a spoon.

2. Cook the Pasta

Boil pasta in well-salted water until just shy of al dente. Reserve 1 cup of pasta water before draining.

3. Create the Emulsion

In a large pan over low heat, melt the butter (if using), then add the toasted pepper.
Stir in about 1/2 cup of pasta water, then gradually whisk in the cheese, stirring constantly to create a creamy, glossy sauce.

Important: Keep the heat low to prevent the cheese from clumping.

4. Combine

Add the drained pasta directly into the pan. Toss vigorously to coat in the sauce.
Add more pasta water as needed to loosen and emulsify. The goal is a silky, peppery coating that clings to each strand.

Why Kampot Pepper Elevates It

Unlike ordinary black pepper, Kampot pepper brings layers of citrus, floral depth, and pine warmth — a complexity that turns this simple Roman dish into a revelation. Its oils release slowly, mingling with the cheese and starch to build richness without heaviness.

Pairing Suggestion

Serve with a crisp white wine (like Vermentino or Pinot Grigio) and finish with a final crack of Kampot pepper at the table. Minimal. Elegant. Unforgettable.

Written and curated by the TYKCOLLECTIVE Research & Culinary Studio.

Image by leonardo-cirimbelli via Unsplash