This simple recipe will be sure to make a statement on the testbeds and leave a lasting memory for those lucky enough to enjoy. The 5th Season Black Pepper adds a delicious spin, making you the best cook in the room!

6 oz pasta (Tagliolini, Bucatini or Spaghetti)

25g of The 5th Season Black Pepper (freshly cracked)

3 Tbsp unsalted Butter, diced up

¾ cup grated Grana Padano

1/3 cup grated Pecorino


Step 1

In a large heavy based pot bring 3 litres of water to the rolling boil, add salt at point of boiling a good three to four large pinches. Add the pasta and cook in accordance to the packet. Drain and reserve a large mug of the pasta cooking water. 

Step 2

Meanwhile heat in a large frying pan a couple tbsp of the butter add three quarters of the pepper and cook, ensuring to get all the pepper covered in the butter and toasting it till it is fragrant generally about 1-2 min. 

Step 3

Add halt the pasta water to the pan and simmer, toss in the pasta and the remaining butter, reduce to a low heat and add in Grana Padano, stir and toss to ensure you cover the pasta with the sauce. You can add more pasta water if a little dry.  Now turn off the heat add the Pecorino and transfer to warm bowls, season with more black pepper and enjoy.  So very simple but makes a statement on the testbeds and memory.   


Artisan Australian Inland Salt

The original and the base to all our blends with uses in all manner of cooking, preserving and finishing dishes. Without salt food is just bland and doesn’t dance on our taste buds. The clean and fabulous flavour the original brings is like no other.


/ 100g

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