Truffle Cacio E Pepe Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Salt generously (about 1 tbsp kosher salt per 4–6 quarts water). Add 8 oz spaghetti or bucatini and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1.5 cups of pasta cooking water, then drain the pasta.

Toast pepper

While pasta cooks, heat a large wide skillet over medium heat. Add 2 tablespoons freshly ground black pepper to the dry pan and toast for 30–45 seconds until fragrant, being careful not to burn. Remove from heat and set aside.

In the warm skillet (off heat or over very low heat), add 2 tablespoons unsalted butter and 1 tablespoon truffle butter, allowing them to melt and mingle with the toasted pepper. Add the drained pasta and toss to coat.

Mix cheese slurry: in a medium bowl, combine 1 cup finely grated Pecorino Romano with 1/2 cup of the reserved pasta water and whisk until smooth. Adjust consistency with more reserved water (up to the full 1.5 cups) so the slurry is loose and saucy.

Return skillet to low heat. Add the cheese slurry to the pasta and toss vigorously with tongs or two forks to emulsify the sauce, adding more reserved cooking water a few tablespoons at a time as needed to achieve a silky, clingy sauce that coats the strands. Season lightly with 1 teaspoon kosher salt, tasting and adjusting.

Poach eggs (soft-poached)

Fill a medium saucepan with 3 inches of water and bring to a gentle simmer (small bubbles, not a rolling boil). Stir in 1 tablespoon white vinegar and a pinch of the fine sea salt. Crack each egg into a small bowl or ramekin. Create a gentle vortex in the water with a spoon and slip an egg into the center. Poach for 3 minutes for a soft-runny yolk. Use a slotted spoon to remove the egg, briefly blot on paper towel, and keep warm in a shallow bowl with a lid or in warm water. Repeat with remaining eggs, keeping them separate or reheating briefly before serving.

If you prefer, use the 2–3 minute method for very runny yolks or 3.5 minutes for slightly more set yolks. Time precisely to ensure consistency.

Plate the pasta: divide the dressed pasta between four warm shallow bowls. Make a shallow nest in the center of each portion.

Top each nest with one soft-poached egg. Spoon a little of the melted truffle butter from the pan over each egg and pasta (about 1/4 tsp per plate) and drizzle 1/4 teaspoon truffle oil across the top if using.

Grate a light dusting of the remaining 1/4 cup Pecorino Romano over each plate, finish with a light drizzle of extra-virgin olive oil (about 1/4 tsp), a pinch of freshly ground black pepper (about 1/8–1/4 tsp), and sprinkle 1/2 tablespoon microgreens or chopped parsley per plate for freshness.

Serve immediately, instructing diners to break the egg so the yolk runs into the sauce, enriching the cacio e pepe with luxurious silkiness and truffle aroma.