The simple addition of truffle has the power to transform dishes across the culinary spectrum. I recently teamed up with the team at Truffle Hunter to develop a series of beautiful truffle recipes for you and your guests to enjoy.
This latest recipe is a truffle twist on cacio e pepe, a simple and highly celebrated dish in Italy and beyond.
Buon appetito!
Ingredients
200g bucatini or spaghetti
40g Truffle Hunter Black Truffle Butter
2 tsp whole black peppercorns, ground, or 1 tsp freshly ground black pepper
1 tsp Truffle Hunter White Truffle Oil
50g pecorino or parmesan, finely grated
Method
Cook the pasta in salted boiling water, for 2 minutes less than the pack instructions state. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes.
Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper.
Toss briefly, then scatter over the parmesan evenly, but don’t stir – wait for the cheese to melt for 30 seconds. Once melted, toss everything well, and stir together and keep cooking. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta.
Serve immediately with a good grating of black pepper, drizzle of truffle oil, and more parmesan.
(Optional) For an extra special touch, shave some fresh truffles over the cacio e pepe just before serving.
