Name: Bucatini Cacio e Pepe with Truff’s White Truffle Oil Recipe –...
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 16 oz Bucatini Pasta; ½ tablespoon Truff’s White Truffle Oil; 1 ½ teaspoons Black Pepper (freshly ground); 3 ounces Pecorino Romano Cheese (grated); 3 ounces Parmesan Cheese (freshly grated); Salt (to taste)

We tried Truff’s new white truffle oil with this simple yet classic pasta recipe. This decadent dish will melt in your mouth and keep you wanting more. White truffle oil is an expensive ingredient, but this is one of the best ways to showcase its flavor. You won’t regret making this for an extra special occasion.

Bucatini Cacio e Pepe with Truff’s White Truffle Oil

A luxurious Bucatini Cacio e Pepe with Truff’s White Truffle Oil recipe which pairs bucatini pasta with a decadent cheese sauce.

4.38 from 8 votes

Print Recipe

Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Main Course

Cuisine Italian

Servings

Calories 604 kcal

Ingredients

16 oz Bucatini Pasta
½ tablespoon Truff’s White Truffle Oil
1 ½ teaspoons Black Pepper, freshly ground
3 ounces Pecorino Romano Cheese, grated
3 ounces Parmesan Cheese, freshly grated
Salt, to taste

Instructions

Place a large skillet on high heat and pour in water (just enough to cover the noodles).
Bring the water to a boil then season with salt and add the bucatini.
Cook the bucatini for 5 minutes then strain through a colander, reserving some of the pasta cooking water.
Get a second pan on medium heat and toast the black pepper for about 30 seconds.
Next, add half a cup of pasta water and bring it to a simmer, stirring in the oil.
Reduce the heat to low then toss the cooked bucatini, pecorino, and parmesan to create the sauce.
Stir until all the cheese melts, add a touch of pasta water if the sauce becomes too dry.
Serve this dish with an extra crack of fresh black pepper and some basil to garnish.