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5 from 7 votes

White Truffle Cacio E Pepe Recipe

White truffle cacio e pepe recipe. Fast, flavourful and absolutely delicious. This cheese and pepper pasta is great when you need dinner fast.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 people
Calories: 680kcal
Author: Emily Wyper


  • 14 oz (400g) spaghetti
  • ½ cup (60g) pecorino cheese , finely grated
  • ½ cup (50g) parmesan cheese , finely grated
  • 1.2 oz (35g) butter
  • ½ tablespoon olive oil
  • ½ teaspoon 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 ¼ 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.


Calories: 680kcal | Carbohydrates: 76g | Protein: 33g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 905mg | Potassium: 273mg | Fiber: 3g | Sugar: 3g | Vitamin A: 565IU | Calcium: 686mg | Iron: 1.8mg