Cacio e Pepe w/ Truffle

Ingredients

• 400 g uncooked spaghetti 

• 250 g cheese (Parmesan, tartufo or pecorino Romano)

• ½ cup pasta water 

• ½ - 1 tbsp black pepper corn (crushed) 

• ½ tbsp white truffle paste (optional)

• ½ tbsp black truffle paste (optional) 

• Sliced black truffle carpaccio (optional) 

• Salt 

Preparation

1. Boil your spaghetti in salted water according to package instructions. Reserve ½ cup pasta water.

2. In a pan, toast the peppercorns. 

3. In a bowl add the cheese with ½ cup pasta water and the truffle pastes. Mix till you form a cream sauce. 

4. Add the cooked spaghetti to the pan and add in the cheese sauce

5. Combine till all the cheese melts and the pasta is incorporated in the sauce. 

6. Add some more sliced truffle. 

7. Serve on a plate with some more truffle! 

8. Enjoy!