White Truffle Cacio E Pepe Recipe
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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Total Time
10 mins
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Servings
4 people
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Calories
680 kcal
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Course
Main Course
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Cuisine
Italian
White Truffle Cacio E Pepe Recipe
Description
Cooked al dente spaghetti is tossed in a melted butter and olive oil mixture that includes a hint of white truffle oil for a distinctive aroma. The hot pasta is then mixed with finely grated pecorino and Parmesan, which melt smoothly when combined with reserved pasta water, creating an emulsified sauce that coats each strand. A pinch of salt and freshly ground black pepper enhance the flavor without overpowering the delicate truffle nuances.
The sauce’s creaminess comes from the butter and cheeses, while the truffle oil adds an earthy depth without overwhelming the peppery notes. Serving extra truffle oil on the side allows control over its intensity. This dish suits those seeking a simple yet elegant pasta with a premium ingredient twist.
Reserve enough pasta water to adjust the sauce consistency. Grating cheese finely is important to ensure it melts evenly and avoids clumping. This recipe requires careful combination of ingredients off direct heat to preserve the smooth sauce texture.
Ingredients
- 14 oz (400g) spaghetti
- 1/2 cup (60g) pecorino cheese , finely grated
- 1/2 cup (50g) Parmesan Cheese , finely grated
- 1.2 oz (35g) butter
- 1/2 tbsp olive oil
- 1/2 tsp white truffle oil
- 1 pinch salt
- 1 large pinch black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and boil until al dente make sure to keep 1 cup (250ml) pasta water.
- Add the butter and olive oil to a large pan and melt the butter until it's sizzling then turn off the heat and add the white truffle oil.
- Drain the pasta and add it to the melted butter and oil. Add the grated cheese with a pinch of salt and a good grinding of pepper.
- Add around 1/4 of the reserved pasta water and toss the pasta with the cheese until it starts to melt and turns into a cheese sauce. If it's a little thick then add another splash of pasta water.
- Serve in big bowls with an extra few drops of truffle oil if desired (taste first it's strong).
Notes
- Reserve about 1 cup of pasta water, adding it gradually to achieve a creamy cheese sauce consistency.
- Use a fine grater for the pecorino and Parmesan to ensure smooth melting without clumps.
- Taste the truffle oil before adding more; its flavor is strong and can easily dominate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 76g | 25% |
| Protein | 33g | 66% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 905mg | 38% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 565IU | 11% |
| Calcium | 686mg | 69% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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