TRUFFLE STYLE CACIO E PEPE
Experience pure indulgence with our Truffle Style Cacio e Pepe—a tantalizing blend of al dente spaghetti, cracked black pepper, buttery Pecorino Romano, and a lavish drizzle of Sabatino Black Truffle Infused Oil. In just 20 minutes, this easy yet luxurious dish transports you to a world where simplicity meets gourmet elegance.
Difficulty: Easy
Time: 20 min
Yield: Serves 6
INGREDIENTS
¾ lb dried spaghetti pasta
1 tablespoon freshly cracked black pepper
4 tablespoons cold unsalted butter, cubed
1 ¾ cup freshly grated Pecorino Romano cheese
Drizzle of Sabatino Black Truffle Infused Oil
Fresh grated Sabatino Black Truffle (optional)
DIRECTIONS
1. In a large pot of salted boiling water, add pasta and cook, until the pasta is al dente, about 3 minutes before fully cooked. Strain, reserving 1 cup of pasta water.
2. Meanwhile, in a large skillet over medium heat, toast the black pepper until fragrant, about 20 seconds.
3. Add the reserved pasta water, bring to a boil, then vigorously whisk in cold butter. Add the pasta, and lightly cook until the pasta has absorbed some of the sauce.
4. Remove pan from heat, add the Pecorino Romano cheese and using tongs, toss to coat the pasta.
5. Arrange pasta onto plates, drizzle with Black Truffle Oil and serve immediately.
Bonus: Shave fresh truffles on top to further enhance this dish.