Cacio e Pepe with Spring White Truffle
Drogo
1 - 2 People
10 minutes
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
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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.
Ingredients you'll need
