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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 two tablespoons 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. Add more pasta water if the sauce is too thick.

Serve immediately in a bowl and shave some fresh black winter truffle on top.

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