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. Follow along on TikTok or Instagram!
Servings 2
Equipment
- 1 Pot
- 1 Dutch oven
Ingredients
- 200 g spaghetti
- 2 tsp peppercorns
- 2 tbsp butter
- 1 cup approx. pasta water
- 1/2 cup parmesan cheese
- Truffle to serve optional
Instructions
- Grind peppercorns in mortar and pestle ensuring not to grind too finely.
- Add 1 tbsp butter to a large pan, I used a dutch oven.
- Once the butter is melted, add ground peppercorns to the butter and toast for a few minutes.
- To a pot of salted boiling water, add your spaghetti and cook until al dente.
- Remove 1/2 cup pasta water and add to your butter and peppercorn.
- Add your cooked pasta into the dutch oven.
- Stir around until your pasta is glossy looking.
- Add in your parmesan cheese and a bit more pasta water on top to melt it further.
- Add in 1 tbsp butter.
- Once that’s all melted through, serve it up!