Cacio e Pepe with Spring White Truffle
Rated 4.0 stars by 1 users
Author:
Drogo
Servings
1 - 2 People
Prep Time
10 minutes
Cook Time
15 minutes
Cacio e pepe has a reputation for being quite tricky to make - the key lies in having the cheese at room temperature and stirring vigorously to emulsify the sauce. Don’t worry if it doesn’t quite come together into a silky sauce on the first go - it will still taste amazing!
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.
Ingredients you'll need
