Tonnarelli Tartufo Cacio E Pepe Recipe

Boil water

Bring a large pot (4–5 liters) of water to a rolling boil. Add the coarse salt so the water is as salty as the sea.

Cook tonnarelli

Add the tonnarelli and cook until just shy of al dente (about 1–2 minutes less than package/fresh pasta instructions). Stir gently to prevent sticking.

Just before draining (when the pasta still has bite), ladle and reserve about 500 ml of the starchy pasta water; do not fully drain the pasta — transfer pasta directly to the sauté pan in the next section using tongs, leaving some liquid behind if preferred.

Toast black pepper

While the pasta cooks, heat a wide, heavy sauté pan over medium heat. Add the coarsely cracked black pepper and toast for 30–45 seconds, shaking the pan, until fragrant. Do not burn.

Create pepper-infused base

Reduce heat to low. Add the butter (if using) and allow to melt, coating the pan and helping release the pepper aromatics. If not using butter, add 2–3 tbs of the reserved pasta water to the toasted pepper to create an emulsion.

Make Pecorino emulsion

In a wide bowl or the warm pan off the direct heat, combine the finely grated Pecorino Romano with 120–200 ml of the reserved hot pasta water, whisking or stirring vigorously to form a smooth, creamy, pourable sauce. Start with 120 ml and add more water as needed to reach a thick cream consistency (should coat the back of a spoon). If using the pan, remove from direct heat to avoid clumping.

Combine pasta and sauce

Add the hot tonnarelli to the pan with the pepper-butter (or pepper-water). Toss briefly, then add the Pecorino emulsion in batches, tossing or using tongs and a spoon to coat the strands evenly. If the sauce seems too thick or grainy, add more hot reserved pasta water a little at a time until silky and cohesive (the starchy water and vigorous agitation will emulsify the cheese into a glossy sauce).

Adjust & finish

Taste and adjust: add a pinch more freshly cracked black pepper if desired. If you used butter and want extra gloss, stir in 1 tsp extra-virgin olive oil. Keep tossing for 30–60 seconds until the sauce clings to the pasta.

Plate & shave truffle

Divide the pasta among warmed serving plates. Using a truffle slicer or very sharp knife, shave the fresh black truffle over each portion generously. For presentation and aroma, shave some slices directly onto the plate right before serving.

Serve immediately while hot so the cheese remains creamy and the truffle aroma is at its peak.