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Tagliatelle Cacio e Pepe with truffle

updated

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Ingredients for 2 servings:

  • 130 g tagliatelle
  • 100 g Parmesan, freshly grated
  • 1 tsp black pepper, freshly ground
  • 1 small truffle, white
  • Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cook the tagliatelle in a pot of lightly salted water. Three minutes before the end of the pasta cooking time, combine some Parmesan, pepper, and the pasta cooking water in a cold pan (at room temperature). The water should be warm enough to form a sauce with the Parmesan. The consistency should resemble ricotta, so it’s best to add pasta cooking water a spoonful at a time. Preheat the plate. Add the cooked tagliatelle to the pan and keep warm over low heat if necessary. The Parmesan should not clump or stick to the wooden spoon; then it was too hot. Mix well. Serve on the warmed plates, add some Parmesan and pepper, and shave the truffle over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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