Pici Cacio E Pepe Al Tartufo Recipe
truffle pecorino, cracked black pepper
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Ingredients
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Pici Cacio e Pepe al Tartufo
Method
Cooking Instructions
- 1
Prepare the Water for Pasta
In a large pot, bring salted water to a rolling boil. Use approximately 1 tablespoon of sea salt per liter of water.
- 2
Cook the Pici
Add the Pici pasta to the boiling water and cook according to package instructions, usually around 8-10 minutes, until al dente.
- 3
Prepare the Cheese Mixture
While the pasta is cooking, in a bowl, combine the grated Pecorino Romano cheese with a few tablespoons of the pasta cooking water to create a smooth and creamy cheese sauce. Adjust the consistency with more pasta water if necessary.
- 4
Combine Pasta and Cheese
Once the Pici is cooked, reserve about 1 cup of the pasta cooking water, then drain the pasta. Immediately add the hot pasta to the cheese mixture and toss well to coat, adding pasta water gradually until achieving a creamy consistency.
- 5
Add Truffle and Pepper
Fold in the finely shaved black truffle and cracked black pepper, mixing well to incorporate. Taste and adjust seasoning with additional sea salt if needed.
- 6
Serve
Drizzle with extra virgin olive oil and serve immediately, garnished with extra truffle shavings and a sprinkle of cracked black pepper if desired.