White Truffle Cacio E Pepe, Cheese and pepper pasta

This white truffle cacio e pepe recipe is fast, flavourful and oh so cheesy. Ready in 10 minutes or less it's quick comfort food suited to weeknights or when you need dinner fast. This traditional recipe gets a unique twist with some white truffle oil drizzle, so good!

You can never go wrong with a cacio e pepe recipe, seriously it's like a quick mac and cheese ready in 10 minutes with zero effort involved.

Who doesn't crave a big bowl of cheesy pasta every once in a while? The type you curl up on the couch with, a glass of vino and a movie….yass for Friday night comfort food (and wine)!

The Secret Ingredient

The thing with this cheese and pepper pasta is that there's a little grown up twist thrown in and that our friends is white truffle oil and it's good!

If we could afford it we'd have lashings of shaved white truffle all over this cheesy pasta but we ain't got no cash for that. Instead, we go for the liquid gold white truffle oil and yeah, ok it may be no way as good as fresh white truffle but it's still bloody good!

Be warned you only need a teeny amount of this stuff it's pretty powerful but that's a good thing right, it's going to last ages!

How To Make This Cacio E Pepe Recipe – Step By Step

Bring a large pot of salted water to a boil. Add the pasta and boil until al dente make sure to keep 1 cup (250ml) pasta water.

Add the butter and olive oil to a large pan and melt the butter until it's sizzling then turn off the heat and add the white truffle oil.

Drain the pasta and add it to the melted butter and oil. Add the grated cheese with a pinch of salt and a good grinding of pepper.

Add around 1/4 of the reserved pasta water and toss the pasta with the cheese until it starts to melt and turns into a cheese sauce. If it's a little thick then add another splash of pasta water.

Kitchen tip

• Finely grate the cheeses, if it's grated too coarsely it won't melt as fast and can sometimes clump together instead of emulsifying into a sauce.
• Always reserve more pasta water than you can need. This pasta only needs a splash to get the desired consistency but reserve at least 1 cup in case it needs a little extra.
• Not a fan of white truffle? Leave it out and follow the recipe exact for a traditional cacio e pepe recipe.

More Easy Pasta Recipes You Might Like

• Pasta Amatriciana – Bucatini, Tomato and Guanciale
• Pasta with artichokes and peas
• Smoked salmon pasta carbonara
• Pasta with pancetta, ricotta and tomato
• Broccoli pasta with chilli, garlic and parmesan

How easy was that? We mean you're 10 minutes away from cheesy pasta heaven, all you need now is to pour a glass of wine and choose your movie….enjoy!

Ingredients

Makes 4 people

• 14 oz (400g) spaghetti
• 1/2 cup (60g) pecorino cheese (, finely grated)
• 1/2 cup (50g) parmesan cheese (, finely grated)
• 1.2 oz (35g) butter
• 1/2 tbsp olive oil
• 1/2 tsp white truffle oil
• 1 pinch salt
• 1 large pinch pepper

Method

1. Bring a large pot of salted water to a boil. Add the pasta and boil until al dente make sure to keep 1 cup (250ml) pasta water.

2. Add the butter and olive oil to a large pan and melt the butter until it's sizzling then turn off the heat and add the white truffle oil.

3. Drain the pasta and add it to the melted butter and oil. Add the grated cheese with a pinch of salt and a good grinding of pepper.

4. Add around 1/4 of the reserved pasta water and toss the pasta with the cheese until it starts to melt and turns into a cheese sauce. If it's a little thick then add another splash of pasta water.

5. Serve in big bowls with an extra few drops of truffle oil if desired (taste first it's strong).

Kitchen notes

• You won't need all the pasta water but reserve 1 cup (250ml) in case. The sauce should coat the pasta without being too thick.
• Use a fine grater to grate the cheese, if it's grated too coarsely it won't melt as easily and the cheese can clump together instead of emulsifying into a sauce.