Cacio e Pepe Corn with Kampot Red or Black Pepper

The Roman pasta specialty, cacio e pepe, is equally superb when applied to summer’s corn-on- the-cob and an excellent way to savor both Kampot Red and Black peppercorns. Should you wish to gild the “cob” further, go for the addition of crispy crumbled pancetta to take the recipe from cacio e pepe to carbonara.

Written by Sarah Leah Chase

Sarah Leah Chase moved to Nantucket, Massachusetts, as a year-round resident in 1980 and opened a specialty food shop and catering business called Que Sera Sarah, which soon became an island institution.

Sarah develops recipes and concepts for her husband Nigel’s specialty food company, Coastal Goods. She lives with her family on Cape Cod, where she enjoys oystering and gardening as much as cooking.


  • 6 ears local, in-season corn, husked and just cooked
  • 6 tablespoons salted cultured butter, at room temperature
  • 4 ounces freshly and finely grated Pecorino Romano cheese
  • Freshly cracked Red or Black Kampot peppercorns
  • 3 ounces diced pancetta, cooked until crispy, drained, and crumbled (optional)


Slather the hot ears of corn with the cultured butter, sprinkle with the Pecorino Romano and top off generously with the cracked pepper, followed by crumbled pancetta, if using. Serve at once.

Serves 6


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