Save This luxurious twist on the classic Roman pasta elevates the simple cacio e pepe to new heights with the addition of freshly shaved black truffle. The earthy aroma of truffle perfectly complements the sharp cheese and peppery notes of this beloved Italian dish, creating a restaurant-worthy experience in your own kitchen.
I first made this elevated cacio e pepe for my anniversary dinner at home when we couldn't get reservations at our favorite Italian restaurant. The moment the truffle aroma filled our dining room, I knew this would become our special occasion tradition.
Ingredients
- Spaghetti or tonnarelli pasta: forms the foundation for this dish with its ability to hold the sauce beautifully in every strand
- Pecorino Romano cheese: provides the traditional sharp saltiness that defines authentic cacio e pepe
- Parmigiano Reggiano: adds a nutty complexity that balances the stronger Pecorino
- Freshly ground black pepper: is essential as pre ground lacks the aromatic oils that give this dish its character
- Fresh black truffle: delivers an incomparable earthy aroma that transforms this simple dish into something extraordinary
- Unsalted butter: is optional but adds a velvety richness that enhances the truffle flavor
- Flaky sea salt: helps finish the dish with bursts of flavor that complement the truffle
Instructions
- Boil the Pasta:
- Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add your pasta and cook until it's just shy of al dente, usually 1-2 minutes less than package instructions. Before draining, reserve a full cup of the starchy pasta water which is essential for creating the silky sauce.
- Toast the Pepper:
- While pasta cooks, add freshly ground black pepper to a dry, large skillet over medium heat. This crucial step toasts the pepper, releasing its aromatic oils and intensifying its flavor. Watch carefully and stir constantly for about 60 seconds until you can smell the pepper becoming more fragrant.
- Create the Base:
- Pour half a cup of the reserved pasta water into the skillet with the toasted pepper. The water will sizzle initially. Reduce heat to low immediately to prevent the water from evaporating too quickly. This peppery water forms the foundation of your sauce.
- Combine Pasta and Sauce:
- Transfer the drained, still firm pasta directly to the skillet with the peppery water. Use tongs to thoroughly toss the pasta, coating each strand with the peppery liquid. The pasta will continue cooking slightly in the hot liquid while absorbing the pepper flavor.
- Create the Cheese Sauce:
- Remove the skillet completely from heat before adding cheese to prevent clumping. Sprinkle in both cheeses gradually while continuously tossing the pasta. The residual heat melts the cheese while the starchy water helps create a smooth emulsion. Add more pasta water in small amounts if needed until you achieve a glossy coating on each strand. If using butter, add it now for extra richness.
- Finish with Truffle:
- Plate the pasta in warmed bowls, working quickly while it's still hot. Use a truffle shaver or very sharp knife to create paper thin shavings of black truffle directly over the hot pasta. The heat will release the truffle's aromatic compounds, maximizing its flavor impact.
- Final Touches:
- Finish each serving with a small pinch of flaky sea salt which enhances the truffle flavor and adds textural contrast. Add an additional light dusting of Pecorino if desired, but be careful not to overwhelm the delicate truffle flavor.
Save Black truffles have an intoxicating aroma that transforms even the simplest dishes. I keep a small jar of truffle honey in my pantry for when fresh truffles aren't available, and just a tiny drizzle brings back memories of the first time I tasted truffle in a small restaurant in Umbria. The earthy perfume filled the entire dining room then, just as it does my kitchen now.
The Art of Temperature Control
Temperature management is perhaps the most crucial factor in achieving the perfect cacio e pepe. Too much heat will cause the cheese proteins to seize and create clumps instead of a smooth sauce. Always remove the pan from heat before adding cheese, and use the residual heat plus starchy water to create the emulsion. If your sauce starts to tighten up too much, adding a splash of pasta water will loosen it, but never return it to direct heat once the cheese is incorporated.
Selecting and Storing Truffles
When purchasing fresh black truffles, look for firm specimens with a strong, pleasant aroma. Avoid any that feel soft or smell musty. Store unused truffle wrapped in paper towels inside an airtight container in the refrigerator, changing the paper towels daily. For maximum flavor preservation, consider storing your truffle with fresh eggs in a sealed container. The porous eggshells will absorb some of the truffle aroma, creating deliciously infused eggs for breakfast the next day.
Truffle Alternatives
While fresh black truffle creates the most authentic version of this dish, there are alternatives when they are out of season or beyond your budget. High quality truffle butter can be substituted for the regular butter in this recipe, adding a similar aromatic quality. Truffle oil can work in a pinch, but use it very sparingly as many commercial versions contain synthetic compounds that can overwhelm the dish. The most affordable option is dried truffle pieces, which can be rehydrated in warm water and then finely chopped before adding to the finished pasta.
Perfect Wine Pairings
The earthy richness of truffle cacio e pepe calls for wines that complement rather than compete with these bold flavors. A crisp, mineral driven white wine like Vermentino from Sardinia provides refreshing contrast to the creamy cheese sauce. For red wine lovers, a medium bodied Sangiovese with bright acidity cuts through the richness while its earthy undertones harmonize with the truffle. For special occasions, nothing complements truffle better than a glass of vintage Champagne, whose toasty notes and effervescence create a magical pairing.
Seasonal Adaptations
Summer truffle version uses lighter summer black truffles with a touch of lemon zest
Winter variation incorporates a small amount of porcini powder for deeper flavor
Spring adaptation includes fresh peas and mint for brightness against the earthy truffle
Save Add an additional light dusting of Pecorino if desired, but be careful not to overwhelm the delicate truffle flavor. The goal is to enhance, not mask, the star ingredient.
Recipe Questions
- → What type of pasta works best?
Spaghetti or tonnarelli are traditional choices, but any long, sturdy pasta will hold the sauce well.
- → How should I shave the black truffle?
Use a truffle shaver or mandoline to slice the truffle very thinly, maximizing aroma and even distribution.
- → Can I substitute the truffle?
High-quality truffle oil can be used sparingly if fresh truffle isn't available. Add just before serving for best aroma.
- → What cheese combination creates the sauce?
Finely grated Pecorino Romano forms the creamy base, with a hint of Parmigiano Reggiano for extra depth.
- → How is the sauce made creamy?
Reserved pasta water emulsifies with the cheese and butter, creating a glossy, smooth sauce that clings to the pasta.
- → What are the main allergens present?
This dish contains milk/dairy from the cheese and gluten from the pasta. Substitute as needed for allergies.