Truffle Cacio e Pepe

This simple dish often trips people up as it seems harder than it is (although this is a super basic version) give it a go! I got my truffles from Robert Perrone in Melbourne and they were amazing.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 2
Course: Dinner
Cuisine: Pasta
Ingredients Equipment Method

Ingredients
  

  • 200 g spaghetti
  • 2 tsp peppercorns
  • 2 tbsp butter
  • 1 cup approx. pasta water
  • 1/2 cup parmesan cheese
  • Truffle to serve optional

Equipment

  • 1 Pot
  • 1 Dutch oven

Method
 

  1. Grind peppercorns in mortar and pestle ensuring not to grind too finely.
  2. Add 1 tbsp butter to a large pan, I used a dutch oven.
  3. Once the butter is melted, add ground peppercorns to the butter and toast for a few minutes.
  4. To a pot of salted boiling water, add your spaghetti and cook until al dente.
  5. Remove 1/2 cup pasta water and add to your butter and peppercorn.
  6. Add your cooked pasta into the dutch oven.
  7. Stir around until your pasta is glossy looking.
  8. Add in your parmesan cheese and a bit more pasta water on top to melt it further.
  9. Add in 1 tbsp butter.
  10. Once that’s all melted through, serve it up!