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Truffle Cacio e Pepe


- 6 oz. pasta

- 3/4 cup grated Parmesan 

- 1/3 cup grated Pecorino 

- 1 Tbsp. Freshly grounded pepper 


- Cook your pasta as indicated on the box and drain. Reserve one cup of pasta cooking water for the rest of the recipe. 

- On a large skillet pan, melt 2 Tbsp of Truffle Butter over medium heat. Add pepper and cook for a minute, until toasted. 

- Add 1/2 cup of pasta water to the pan and bring to a simmer. Add the pasta and the remaining Truffle Butter 

- Turn heat to low and add the Parmesan, stir until melted. 

- Remove pan from heat and add Pecorino, stir again until melted. 

- You can add pasta water if you think the sauce is too thick. 

- Serve immediately in a bowl and shave some Fresh Black Winter Truffle on top! 

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