Cacio e Pepe Black Truffle (Print Version)

Creamy, peppery pasta with black truffle shavings elevates this Italian favorite for an irresistible meal.

# Components:

→ Pasta

01 - 7 oz spaghetti or tonnarelli

→ Cheese & Dairy

02 - 2.8 oz Pecorino Romano cheese, finely grated
03 - 0.7 oz Parmigiano Reggiano, finely grated
04 - 1 tbsp unsalted butter (optional, for added creaminess)

→ Seasonings

05 - 2 tsp freshly ground black pepper
06 - 1/2 tsp flaky sea salt, plus additional for pasta water

→ Truffle Garnish

07 - 1/3 oz fresh black truffle, very thinly shaved

# Directions:

01 - Bring a large pot of generously salted water to a rolling boil. Introduce the pasta and cook until it is precisely al dente. Prior to draining, reserve 1 cup (240 ml) of the starchy pasta cooking liquid. Drain the pasta.
02 - Concurrently, in a large, high-sided skillet positioned over medium heat, gently toast the freshly ground black pepper until it becomes aromatic, approximately 1 minute.
03 - Add 1/2 cup (120 ml) of the reserved pasta water to the skillet containing the toasted pepper. Reduce the heat to its absolute minimum setting.
04 - Add the drained pasta directly into the skillet and toss thoroughly to ensure every strand is coated in the peppery liquid.
05 - Remove the skillet from the heat. Immediately scatter the finely grated Pecorino Romano and Parmigiano Reggiano over the pasta, tossing with vigor. Incrementally add more reserved pasta water, a small splash at a time, until a glossy, cohesive sauce forms and clings beautifully to the pasta. Incorporate the butter at this stage if a richer texture is desired.
06 - Portion the pasta onto serving plates. Generously crown each serving with the thinly shaved black truffle.
07 - Conclude with a final pinch of flaky sea salt and an optional dusting of extra Pecorino Romano. Serve without delay.

# Expert Advice:

01 -
  • Ready in just 25 minutes for an elegant meal without hours of work
  • Uses minimal ingredients that let the truffle shine as the star
  • Creates a silky smooth sauce without cream using traditional techniques
02 -
  • This dish is vegetarian but contains dairy and gluten
  • The quality of your cheese dramatically impacts the final result
  • Fresh truffle is seasonal and expensive but a little goes a long way
03 -
  • The pasta water is your secret weapon for achieving the perfect sauce consistency. The starchier the water, the better it will help emulsify your sauce, so use less water than you typically would when boiling pasta.
  • Always reserve more pasta water than you think you need as insurance against a dry sauce.
  • Remember that the sauce will continue to thicken as it cools, so err on the side of slightly too loose when serving for the perfect consistency on the plate.
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