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Cacio e Pepe with Black Truffle and Red Mazara del Vallo Prawns

Difficulty

Easy

Time

20

Serves

2

Cacio e Pepe with Black Truffle and Red Mazara del Vallo Prawns

Ingredients

12oz dried pasta, spaghetti or fettuccine
1 tbsp extra virgin olive oil
2 tbsp whole black peppercorns
4oz Pecorino Romano cheese, grated
6oz Sicilian Red Prawn tartare
2oz fresh seasonal Black Truffles (Black Winter or Black Summer)

Method

  1. Bring a large pot of water to a boil and add salt to taste
  2. Boil the pasta according to package directions to al-dente
  3. While it cooks, add a tiny amount of oil to a medium-large skillet and heat over medium heat
  4. Toast the black pepper in the pan for about 30 seconds to 1 minute
  5. Remove the peppercorns, let cool slightly, then crush in a mortar and pestle or pepper grinder
  6. When the pasta has 2 minutes left to cook, reserve 1 cup of pasta cooking water, then drain the pasta
  7. Finish the cooking process in the pan with the pepper, using some of the pasta cooking water
  8. The starch in the water will make the cacio e pepe very creamy and help emulsify the sauce
  9. Once it’s done, turn off the heat and let the pasta’s temperature cool down for 15-30 seconds (this will prevent the pecorino from becoming stringy)
  10. After a few seconds, add the grated pecorino and stir rapidly to create the right creamy consistency
  11. Plate the cacio e pepe, then top with the red prawn tartare
  12. Finally, complete the dish with freshly grated black truffle. Season the truffle with a drizzle of extra virgin olive oil, salt, and pepper

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