Truffle cacio e pepe, finished the right way.

The secret is not adding more truffle. It is adding it at the right moment.

Cacio e pepe is already a lesson in restraint. Cheese, pepper, pasta water, and patience are enough. Black truffle sauce or truffle butter should not overpower that balance; it should deepen it.

Marina finishes this dish off the heat, when the sauce has loosened and the aroma can rise instead of disappearing into steam.

Ingredients

Used in this recipe

Black Truffle Sauce

The easiest product for pasta, risotto, steak, and crostini.

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Method

1. Boil the pasta in well-salted water until just al dente. Reserve a cup of pasta water before draining.
2. Toast the cracked pepper in a warm pan for one minute, then add a splash of pasta water.
3. Lower the heat. Add the pasta, grated Pecorino, and enough water to create a glossy sauce.
4. Remove from the heat, wait a few seconds, then fold in the black truffle sauce or butter.
5. Serve immediately, with extra pepper and a small final spoon of truffle if you want the aroma to arrive first.