Spaghetti Al Tartufo Nero Recipe
CACIO E PEPE, PARMIGIANO REGGIANO, PERIGORD BLACK WINTER TRUFFLE TABLESIDE
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Ingredients
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Ingredients for Spaghetti al Tartufo Nero
Method
Directions for Preparing Spaghetti al Tartufo Nero
- 1
Cook the Spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually around 8-10 minutes.
- 2
Prepare the Cheese Mixture
While the pasta is cooking, finely grate the Cacio e Pepe cheese and Parmigiano Reggiano cheese. Mix them together in a bowl and set aside.
- 3
Prepare the Truffle
Using a truffle slicer or a sharp knife, thinly slice the Perigord black winter truffle. Set aside for garnishing.
- 4
Combine Pasta and Cheese
Once the spaghetti is cooked, reserve about 1 cup of the pasta water and then drain the spaghetti. In a large skillet over low heat, add the drained spaghetti and the cheese mixture. Stir well to combine, adding reserved pasta water a little at a time until you reach a creamy consistency.
- 5
Add Olive Oil and Pepper
Drizzle the olive oil over the pasta and add freshly cracked black pepper. Toss everything together until well combined.
- 6
Plate and Garnish
Serve the spaghetti on warm plates and garnish with the thinly sliced Perigord black winter truffle. Add extra cheese and black pepper if desired.