This white truffle cacio e pepe recipe is fast, flavourful and oh so cheesy. Ready in 10 minutes or less it’s quick comfort food perfect for weeknights or when you need dinner fast. This traditional recipe gets a unique twist with some white truffle oil drizzle, so delicious!
You can never go wrong with a cacio e pepe recipe, seriously it’s like a super quick mac and cheese ready in 10 minutes with zero effort involved.
Who doesn’t crave a big bowl of cheesy pasta every once in a while? The type you just curl up on the couch with, a glass of vino and a movie….yass for Friday night comfort food (and wine)!
The Secret Ingredient
The thing with this cheese and pepper pasta is that there’s a little grown up twist thrown in and that my friends is white truffle oil and it’s sooooo delicious!
If I could afford it I’d have lashings of shaved white truffle all over this cheesy pasta but I ain’t got no cash for that. Instead, I go for the liquid gold white truffle oil and yeah, ok it may be no way as good as fresh white truffle but it’s still bloody good!
Be warned you only need a teeny amount of this stuff it’s pretty powerful but that’s a good thing right, it’s gonna last ages!
How To Make This Cacio E Pepe Recipe – Step By Step
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.
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.
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.
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.
Tips For Making This White Truffle Cacio E Pepe Recipe
- Make sure to finely grate the cheeses, if it’s grated too coarsely it won’t melt as fast and can sometimes clump together instead of emulsifying into a sauce.
- Always reserve more pasta water than you’re going to need. This pasta only needs a splash to get the desired consistency but reserve at least 1 cup in case it needs a little extra.
- Not a fan of white truffle? Leave it out and follow the recipe exact for a traditional cacio e pepe recipe.
More Easy Pasta Recipes You Might Like;
- Pasta Amatriciana – Bucatini, Tomato and Guanciale
- Pasta with artichokes and peas
- Smoked salmon pasta carbonara
- Pasta with pancetta, ricotta and tomato
- Broccoli pasta with chilli, garlic and parmesan
How easy was that? I mean you’re 10 minutes away from cheesy pasta heaven, all you need now is to pour a glass of wine and choose your movie….enjoy!
If you’ve tried this white truffle cacio e pepe recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
White Truffle Cacio E Pepe Recipe
- 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
- 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.
- 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.
- 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.
- 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.
- Serve in big bowls with an extra few drops of truffle oil if desired (taste first it's strong).
- You won't need all the pasta water but reserve 1 cup (250ml) just in case. The sauce should just coat the pasta without being too thick.
- Make sure to use a fine grater to grate the cheese, if it's grated too coarsely it won't melt as easily and the cheese can clump together instead of emulsifying into a sauce.
- Not a fan of white truffle? No problem just leave it out and follow the recipe exact for a traditional cacio e pepe recipe.
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan oven
- Read more about how the nutritional information is calculated here