Tellicherry Is a Size Grade, Not a Variety
IngredientsCacio e pepe has just two elements asserting themselves — Pecorino's salt and pepper's bite — so grind coarseness alone changes the plate. Tellicherry is a size grade, not a variety.
Spices
Black pepper (e.g. Tellicherry)
In cacio e pepe, black pepper is a lead ingredient. Peppercorn size and grind method both shape the final result.
Typical products
- Tellicherry black peppercorns (whole)
- Malabar black peppercorns
Sources and usage
No chef confirmed from sources yet.
“Source verified” means it was seen in a video or the chef’s own posts. Unverified items are editorial guesses and imply no endorsement or partnership.
Styles that use it
- GialloZafferano’s Fettuccine Alfredo
- Joshua Weissman’s Fettuccine Alfredo
- Ryuji’s Carbonara
- Ryuji’s Spaghetti al Nero di Seppia
- Max Mariola’s Pasta alla Norma
- Serious Eats (Daniel Gritzer)’s Pasta al Limone
- Pasta Grammar’s Spaghetti alla puttanesca
- Vincenzo's Plate’s Pasta con le Sarde
- Pasta Grammar’s Pasta con le Sarde
- Serious Eats (Daniel Gritzer)’s Pasta con le Sarde
- Joshua Weissman’s Penne alla Vodka
Next to this one
Cacio e Pepe's Pepper Has Four Schools: Raw to Roasted
Ryuji scatters raw cracked peppercorns at the finish; Pasta Grammar roasts them 4 minutes, then pounds them in a mortar. Grind and heat alone split cacio e pepe pepper into at least four schools.