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Cacio e Pepe with Spring White Truffle
Cacio e Pepe with Spring White Truffle
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Feeds 1 - 2 people 
Prep time 10m
Cook time 15m
Description
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!
- 200g spaghetti
- 100g Pecorino, grated - at room temperature
- 15g butter
- 1 teaspoon black peppercorns
- 15g spring white truffle
- Lightly toast the black peppercorns in a dry pan, then crush in pestle and mortar.
- Cook the pasta until al dente - a few minutes less than packet instructions.
- Once the pasta is nearly al dente, remove a ladle of the cooking water and set aside. Drain the pasta.
- 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.
- Add pasta and another small splash of the cooking water, tossing and stirring furiously until it comes together into a smooth sauce.
- Serve with more Pecorino and the truffle shaved over the top.
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We all know the Italians make the best pasta and this bigoli from Venetian region is some of the best there is. Bigoli is a tube pasta, similar to spaghetti but doubled back on itself so that it is twice the length; it’s excellent at soaking up sauces for flavoursome meals. The traditional Venetia... -
The spring white truffle has a very delicate taste. The aroma varies from very strong to medium and the size is generally smaller than winter truffles. The marbling inside has strong white veins with a brown centre, and the outside colour varies from creamy beige to a russet brown. Flown in from Nor...Out of stock
