Truffle Cacio e Pepe Pasta
Cuisine: Italian
Categories: Comfort Food & Pasta
Indulge in the luxurious flavors of this Truffle Cacio e Pepe Pasta, where the earthy aroma of truffle oil enhances the classic combination of Pecorino Romano and Parmigiano-Reggiano cheeses. The dish is a true celebration of simplicity and decadence.
Difficulty: MEDIUM
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serving Size: Serves 4
Ingredients:
- 12 oz spaghetti
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmigiano-Reggiano cheese
- 2 tbsp black truffle oil
- 1 tsp freshly ground black pepper
- Salt to taste
Directions:
- Cook spaghetti in a pot of boiling salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat the truffle oil over medium heat.
- Add the black pepper and toast for about 1 minute until fragrant.
- Add the drained spaghetti to the skillet and toss to coat with the truffle oil and pepper.
- Reduce heat to low, add both cheeses gradually, stirring constantly until melted and creamy. If the sauce is too thick, add pasta water gradually until desired consistency is reached.
- Season with salt to taste and serve hot with an extra sprinkle of cheese and black pepper on top.