Cacio e Pepe with Truffle
Cacio e Pepe con Tartufo is an innovative interpretation of the classic Roman dish, combining the simplicity of tradition with the sophistication of truffles. This dish is a celebration of flavors, where pungent Pecorino Romano cheese and freshly ground black pepper meet the elegance of truffles for an unforgettable dining experience.
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Data Sheet
Tips for Use
Conservation
Related recipe
Data Sheet
- Category: Gourmet First Dishes
- Ingredients: Durum wheat semolina pasta, Pecorino Romano DOP, black pepper, truffle.
- Format Package: 80 gr and 130 gr package.
Tips for Use
Conservation
Once the product is opened, it is recommended that it be consumed in a short time to ensure the best quality and freshness.
Related recipe
Cacio e Pepe with Truffle:
- Cook the pasta in plenty of salted water until al dente.
- In a large frying pan, lightly toast ground black pepper.
- Add a ladleful of the pasta cooking water to the pan with the pepper to create a cream.
- Drain the pasta and transfer it to the skillet, adding the grated pecorino Romano cheese and stirring vigorously to cream.
- Once the paste is well creamy, add the grated or thinly sliced truffle and mix gently.
- Serve immediately, garnishing with additional truffle shavings to taste.
This recipe turns a simple pasta dish into a work of culinary art, perfect for special occasions or for when you want to treat yourself to a truly luxurious meal.
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