Cacio e Pepe with Truffle Oil
Discover the rich fusion of classic Roman flavors with a modern twist in our Cacio e Pepe with Truffle Oil. This dish combines the creamy, peppery notes of traditional cacio e pepe with the luxurious aroma of truffle oil, creating a pasta dish that is both comforting and indulgent.
Prep time: 10 minutesCook time: 10 minutesServes: 4
Ingredients
12 oz spaghetti
1 cup grated Pecorino Romano cheese
2 tbsp unsalted butter
2 tsp freshly cracked black pepper
1 tbsp truffle oil
Salt to taste
1 1/2 cups pasta cooking water
Instructions
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 1/2 cups of the pasta cooking water and drain the rest.
2. In a large skillet over medium heat, melt the butter and add the cracked black pepper. Toast the pepper for about 1 minute, until fragrant.
3. Add the cooked spaghetti to the skillet and toss to coat in the butter and pepper mixture.
4. Reduce the heat to low and gradually sprinkle in the grated Pecorino Romano cheese, tossing the pasta continuously to ensure even distribution and prevent clumping.
5. Slowly add reserved pasta water, a little at a time, until the cheese melts and forms a creamy sauce that coats the pasta.
6. Drizzle with truffle oil and toss to combine.
7. Adjust seasoning with salt if needed, and serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
