Organic Gigli Toscani Cacio & Pepe With Truffle
A classic Roman recipe with a decadent twist! Cacio & Pepe has turned even more romantic thanks to freshly grated truffle. You can’t go past this cheesy dish which has every strand of Organic Gigli Toscani pasta smothered in Pecorino Romano cheese and spicy black pepper. The addition of truffle gives it even more appeal, making it simply irresistible.
- Preparation time
- Cooking time
- 450g/15.87oz Bella Italia Organic Gigli Toscani Pasta
- Pasta water (approx 2.5 cups full)
- 200g/7oz Pecorino Romano Cheese
- Black Pepper (Freshly Ground)
- 1 tbsp rock OR sea salt
- Water for boiling pasta
HOW TO PREPARE
Start by adding water to a large pot, leaving some space at the top and put this on the stove to boil. Once the water boils, add a tbsp of rock salt and mix using a wooden spoon until it dissolves. Add a packet of Organic Gigli Pasta to the pot of boiling water and cook for 8 minutes as shown on the packet instructions.
When the pasta is almost ready, collect some pasta water using a mug.
In a stainless-steel mixing bowl add the Pecorino Romano along with approx. 1.3 cups/308ml of pasta water using a tablespoon. Mix this together until it is combined into a large sticky ball.
Put the large frypan on the stove and add a generous amount of freshly ground pepper, toasting it on a medium heat. Add 1.3 cups/108ml pasta water to the pan with pepper and add the freshly strained pasta.
Next add the Pecorino Romano mixture into the pan and mix it in well until every pasta strand is completely smothered. During this process the cheese will start to melt which will help it cover the pasta.
Scoop up a portion of cheesy pasta and add it into a flat plate or bowl. You also MUST add some extra sauce to the top of each plate too. Now for the delicious gourmet addition to the dish! Add some freshly grated black truffle to the top of this decadent dish – now that’s “Amore”.