Spaghetti cacio e pepe with truffle
Procedure
- 320 g Vermicelli
- 200 g Pecorino aged 4 months
- 4 tablespoons Black peppercorns
- Sale
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
- Cacio e pepe with truffle is a revisited first course from the Roman tradition. Cacio e pepe, as we know, is the classic recipe that seems simple, but...
We put the water for the pasta with a teaspoon of coarse salt and bring to the boil.
Meanwhile, finely grate the pecorino cheese into a bowl.
We also grate half of the truffle and add it to the cheese.
We will cut the remaining half into thin slices and place it on the pasta just before serving.
Chop the black pepper coarsely with a knife or, if you prefer, with a mortar.
We put half of it in a pan to toast, until it releases all its aroma.
Then we turn off the heat and wait for the pasta to cook.
Once the water has reached a boil, add the vermicelli and stir gently to avoid breaking them and to make them fold so that they are covered by the liquid.
Pour a ladle of water into the bowl of pecorino and truffle and whisk until smooth and creamy.
Drain the pasta with tongs when it's still very al dente and add it to the pan with the pepper.
Add a couple of ladles of cooking water and, stirring constantly, let it simmer until golden brown, then add the pecorino cream.
Add another ladle of water and stir well until the cheese has completely melted.
Serve on piping hot serving plates and add the truffle flakes and the reserved black pepper.
