Serves: 4-6 people
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Ingredients
500g dried spaghetti pasta
150g Giorgio’s Cacio Truffle, finely grated + extra for garnish
1 tbsp black peppercorns
2 tbsp unsalted butter
Salt to season
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Instructions
Step 1
Over medium heat, bring a large pot of salted water to the boil. Add the spaghetti and cook just under recommended cooking time. Reserve 1 1/2 cups of pasta water, drain the pasta and set aside.
Step 2
Add the peppercorns to a mortar and pestle to coarsley grind.
Step 3
In a large frypan, heat the butter over medium heat and add the peppercorns and swirl in the pan for 1 minute until toasted and fragrant.
Step 4
Add 1/2 cup of pasta water and cooked pasta to the peppercorns and reduce the heat to low.
Step 5
Add most of the cacio truffle to the spaghetti and gently toss to combine, until the cheese and the water melts making a creamy sauce. Add a little more butter to enhance the creamy silky texture. Add more pasta water or cheese to adjust to a desired consistency.
Step 6
Transfer to serving bowls and top with more freshly grated cacio truffle.
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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