LUCIDA JOURNAL
Creamy Black Pepper Pasta
A simple creamy pasta where aromatic Sri Lankan black pepper does the heavy lifting.
This simple pasta puts black pepper at the centre rather than treating it as an afterthought.
Ingredients
Your favourite pasta, butter or olive oil, garlic, cream, finely grated parmesan and Lucida Ceylon Crushed Black Pepper.
Method
Cook the pasta until al dente and reserve some pasta water. Gently cook the garlic in butter or olive oil, add cream and a generous amount of crushed black pepper, then toss through the pasta. Add parmesan and enough reserved pasta water to create a glossy sauce.
Serve
Finish with extra black pepper and parmesan. Keep the seasoning balanced so the pepper remains fragrant rather than harsh.