Ingredients
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
- Bring a large pot of water to a boil and add salt to taste
- Boil the pasta according to package directions to al-dente
- While it cooks, add a tiny amount of oil to a medium-large skillet and heat over medium heat
- Toast the black pepper in the pan for about 30 seconds to 1 minute
- Remove the peppercorns, let cool slightly, then crush in a mortar and pestle or pepper grinder
- When the pasta has 2 minutes left to cook, reserve 1 cup of pasta cooking water, then drain the pasta
- Finish the cooking process in the pan with the pepper, using some of the pasta cooking water
- The starch in the water will make the cacio e pepe very creamy and help emulsify the sauce
- 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)
- After a few seconds, add the grated pecorino and stir rapidly to create the right creamy consistency
- Plate the cacio e pepe, then top with the red prawn tartare
- 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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