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Cacio e pepe
Serves 4 Starters and mains
Ingredients
- 400g linguine or fettuccine
- 120g butter
- 2tbsp freshly ground black pepper
- 240g Italian hard cheese, grated, plus 120g extra, grated, to garnish
- 30g fresh truffle, thinly shaved, or a few drops truffle oil
Method
Cook the pasta in salted boiling
water until al dente, then drain,
reserving 700ml cooking water
for the sauce.
Melt half the butter in a pan
over a medium heat. Add the
black pepper and swirl until the
butter begins to bubble and
take on a golden colour.
Add two-thirds of the pasta water and increase the heat until it starts to boil, then add the remaining butter with the cooked pasta. Reduce the heat, stir in the 240g grated cheese and keep stirring until it’s incorporated and has the consistency of loose custard. If it’s too thick, add a little more pasta water, 1tbsp at a time.
Divide among 4 bowls and serve topped with truffle shavings, or a little truffle oil, and the extra grated cheese.
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