White Truffle Cacio E Pepe
White truffle cacio e pepe recipe. Fast, flavourful and absolutely delicious. This cheese and pepper pasta is great when you need dinner fast.
- Prep time
- 2 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 14 oz (400g) spaghetti
- 1/2 cup (60g) pecorino cheese (, finely grated)
- 1/2 cup (50g) parmesan cheese (, finely grated)
- 1.2 oz (35g) butter
- 1/2 tbsp olive oil
- 1/2 tsp white truffle oil
- 1 pinch salt
- 1 large pinch pepper
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and boil until al dente make sure to keep 1 cup (250ml) pasta water.
- 2
Add the butter and olive oil to a large pan and melt the butter until it's sizzling then turn off the heat and add the white truffle oil.
- 3
Drain the pasta and add it to the melted butter and oil. Add the grated cheese with a pinch of salt and a good grinding of pepper.
- 4
Add around 1/4 of the reserved pasta water and toss the pasta with the cheese until it starts to melt and turns into a cheese sauce. If it's a little thick then add another splash of pasta water.
- 5
Serve in big bowls with an extra few drops of truffle oil if desired (taste first it's strong).