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.
Servings: 4 people
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
- 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).
Notes
- 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.
Nutrition
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
