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Dairy
Easy
40 Minutes
Diets 
Cacio e Pepe is a traditional Roman pasta dish that comes together in about 15 minutes. The dish itself is simple and absolutely delicious, but with the added notes of truffle, we took this already amazing pasta to new heights!
8 ounces raw bucatini or Tuscanini Spaghetti
4 tablespoons butter
1 teaspoon coarse black pepper
1 cup freshly grated Tuscanini Parmesan cheese
1 teaspoon Tuscanini Black Truffle Sauce
1 tablespoon kosher salt, divided
Bring eight cups of water and a half teaspoon salt to a boil and add the raw pasta. Cook for two minutes less than what the package instructions call for.
While the pasta is boiling, add the parmesan cheese, truffle sauce, and a half teaspoon of kosher salt to a small bowl.
Melt the butter over low heat in a large pan. Add the black pepper and toast for a minute until fragrant. Add the cooked pasta to the pan and set aside a cup of the pasta water.
Pour four tablespoons of the pasta water into the bowl with the cheese and mix well. Add this to the pan with an additional half cup of pasta water. Mix vigorously until a cheesy, glossy sauce forms. Top with a few cracks of freshly ground black pepper and parmesan cheese. Serve immediately.
Sponsored by Tuscanini
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