Bucatini Cacio e Pepe with Truff’s White Truffle Oil Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

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)

Directions

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.