Truffle Cacio E Pepe (Cacio E Pepe E Tartufo)

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The flavor of truffle is so decadent and rich, it deserves to shine on its own - so what better way to enjoy it on pasta than with perfectly simple Cacio e Pepe? With velvety pasta and a hint of savory truffle flavor, this pasta is sophisticated enough to serve up for any special occasion... but easy enough to whip up in 20 minutes!

Cacio E Pepe E Tartufo

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

15 minutes

Calories

735

Author:

Giadzy

Ingredients

1 pound pasta, such as bucatini

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2 tablespoons unsalted butter
1 tablespoon truffle oil, plus more, for drizzling at the end

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1 teaspoons freshly ground black pepper
1 cup freshly grated Parmesan cheese (plus more for finishing, if desired)

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1 cup freshly grated Pecorino cheese (plus more for finishing, if desired)

Instructions

Bring a large pot of salted water to a boil over high heat. Cook the pasta for 8 minutes (or just 2 minutes under the suggested cooking time). Drain well, reserving at least 1½ cups of pasta water.
Meanwhile, heat a large straight sided skillet over medium heat. Add the butter and truffle oil. Cook stirring with a spoon under the butter has melted. Add the pepper and toast, stirring often, until fragrant. Add 1/2 cup of pasta water to the pan and stir until combined.
Add the pasta to the pan, and turn off the heat. Sprinkle with the Parmesan and Pecorino cheese. Add another 1/2 cup pasta water and stir to coat all of the pasta in the cheese. Stir to combine to create a light creamy sauce. Add additional pasta water as needed to maintain the light sauce consistency. Serve with more grated cheese and a drizzle of truffle oil if desired.