Cacio e Pepe with Spring White Truffle
Rated 4.8 stars by 5 users
Author:
Drogo
Servings
1 - 2 People
Prep Time
10 minutes
Cook Time
15 minutes
Cacio e Pepe with Spring White Truffle is a luxurious twist on the classic Roman pasta dish, combining creamy Pecorino cheese, cracked black pepper and fragrant seasonal truffle. If you're looking for an authentic cacio e pepe recipe or wondering how to make cacio e pepe at home, this elegant version elevates the traditional favourite with the unmistakable aroma of fresh spring white truffle.
Despite its simplicity, the secret to perfect truffle cacio e pepe lies in creating a silky sauce by emulsifying the Pecorino with hot pasta water. With a little technique, you'll have a beautifully glossy spring white truffle pasta that's both comforting and sophisticated—ideal for a special dinner or indulgent weeknight meal.
Ingredients
Ingredients
-
200g spaghetti
-
100g Pecorino, grated - at room temperature
-
15g butter
- 1 teaspoon black peppercorns
-
15g spring white truffle
Directions
Step 1, Lightly toast the black peppercorns in a dry pan, then crush in pestle and mortar.
Step 2, Cook the pasta until al dente - a few minutes less than packet instructions.
Step 3, Once the pasta is nearly al dente, remove a ladle of the cooking water and set aside. Drain the pasta.
Step 4, Melt the butter in a frying pan and add pepper. Add the cheese and a very small splash of the cooking water, stirring to make a paste. Gradually add about half the cooking water, stirring all the time to a thick sauce.
Step 5, Add pasta and another small splash of the cooking water, tossing and stirring furiously until it comes together into a smooth sauce.
Step 6, Serve with more Pecorino and the truffle shaved over the top.
Recipe Note
What is Cacio e Pepe with Spring White Truffle?
Cacio e Pepe with Spring White Truffle is a luxurious take on the classic Roman pasta dish, combining Pecorino cheese, black pepper and freshly shaved spring white truffle. The result is an elegant truffle cacio e pepe with a rich, earthy aroma.
How do you make cacio e pepe without the sauce clumping?
If you're learning how to make cacio e pepe, the key is to use finely grated, room-temperature Pecorino and gradually mix it with hot pasta water while stirring vigorously. This creates the smooth, creamy sauce that defines an authentic cacio e pepe recipe.
What is the best pasta to use for cacio e pepe?
Traditional cacio e pepe is usually made with tonnarelli or spaghetti, although bucatini and linguine also work well. These shapes hold the silky cheese sauce and pair beautifully with spring white truffle.
Can I add white truffle to a classic cacio e pepe recipe?
Absolutely. Fresh truffle transforms a traditional cacio e pepe recipe into an indulgent white truffle cacio e pepe, adding depth and aroma while preserving the simplicity of the original Roman dish.
What is the best way to serve spring white truffle pasta?
Spring white truffle pasta is best served immediately after cooking, with the truffle shaved over the hot pasta just before serving. This preserves its delicate fragrance and makes the most of the fresh seasonal ingredient.
What wine pairs well with truffle cacio e pepe?
A crisp Italian white such as Gavi or Verdicchio, or a lightly oaked Chardonnay, pairs beautifully with truffle cacio e pepe. Their freshness complements the creamy Pecorino while allowing the flavour of the fresh white truffle to shine.
Ingredients you'll need
