Black Truffle Carpaccio Cacio e Pepe

Classic cacio e pepe becomes even more luxurious with TruffLove Black Truffle Carpaccio. Pecorino, black pepper, pasta water, and delicate truffle slices create a glossy, simple pasta that feels refined without being heavy.

Prep 10 min

Cook 10 min

Total 20 min

Serves 2

Difficulty Medium

Ingredients

What You’ll Need

200 g spaghetti, bucatini, or tonnarelli
1 cup finely grated Pecorino Romano cheese
1 teaspoon freshly cracked black pepper, plus more to taste
1 tablespoon unsalted butter, optional
1/2 cup reserved pasta water, as needed
TruffLove Black Truffle Carpaccio, for finishing
Salt, for pasta water
Optional: extra parmesan or pecorino for serving

Method

How to Make It

Bring a pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water before draining.
While the pasta cooks, add the black pepper to a large skillet over low heat and toast for 30 seconds, just until fragrant.
Add 1/4 cup reserved pasta water to the skillet and stir.
In a small bowl, mix the grated Pecorino Romano with 2–3 tablespoons of warm pasta water to form a thick paste.
Add the drained pasta to the skillet and toss with the pepper water.
Remove the skillet from direct heat. Add the cheese paste and toss quickly, adding more pasta water a little at a time until glossy and creamy.
Add butter if using and toss again until smooth.
Plate the pasta immediately.
Finish with TruffLove Black Truffle Carpaccio over the warm pasta.
Add extra black pepper and cheese if desired.

Pairing Note

Serve with a crisp white wine, sparkling water with lemon, roasted mushrooms, grilled chicken, or a simple green salad. Add the Black Truffle Carpaccio after tossing the pasta so the warm noodles gently release the truffle aroma.

Shop the Recipe