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







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


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)


  • 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


  • Fresh Australian Black Winter Truffles 2 oz (Tuber Melanosporum) - Sabatino Truffles

    Fresh Australian Black Winter Truffles - 1 oz

  • Fresh Black Summer Truffles 2 oz - Sabatino Truffles

    Fresh Black Summer Truffles - 1 oz