Cacio e Pepe with white truffle

Cacio e Pepe with white truffle
Cooking Time: 10 minutes
Recipe Category: Italian Cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

This recipe for cacio e pepe spaghetti with white truffle elevates a classic of Italian cuisine with an exceptional ingredient: Laumont's Tuber Magnatum white truffle. The simplicity of the pasta, Pecorino cheese, and black pepper merges with the aromatic intensity of the truffle, creating a dish of pure and sophisticated flavors. Ideal for food lovers looking to impress with the essentials.

  • Keywords:
  • Cacio e pepe,
  • Truffle spaghetti,
  • White truffle Tuber Magnatum,
  • Italian cuisine
Nutritional values for the spaghetti
  • Calories: ~2,560 kcal
  • Protein: ~96 g
  • Carbohydrates: ~280 g
  • Fat: ~132 g
  • Fiber: ~12 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used

Ingredients for cacio e pepe spaghetti with white truffle

400 g spaghetti
200 g pecorino cheese
50 g white truffle (Tuber Magnatum)
60 g butter
120 g water
black pepper

Step-by-step instructions for making cacio e pepe spaghetti with white truffle

  1. Start by mixing the softened butter with the pecorino cheese and blending everything together.
  2. Next, add the warm water and blend again until you get a smooth texture.
  3. In a large pot, boil the spaghetti with a pinch of salt for the time indicated by the manufacturer.
  4. When the pasta is al dente, transfer it—along with a bit of the cooking water—into a pan where you’ll also add the cheese sauce.
  5. Stir the pasta well so it gets fully coated with the cheese mixture, and finally, grind plenty of black pepper on top.
  6. Serve the pasta on a plate and finish by shaving white truffle over it. Enjoy!

Total preparation time: 25 minutes

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