Organic Cavatappi Cacio e Pepe with Truffle
The deep earthiness of freshly grated truffle turns a classic cacio e pepe into something truly decadent. Our Organic Cavatappi was born to embrace this easy-to-make, yet oh-so-creamy sauce.
No dinner needs to feel indulgent – even if the food does. Sometimes it’s the opposite. Those small rituals. A familiar kitchen. The unhurried pace of a night that knows it doesn’t need to prove anything. Nothing dramatic. Just maybe a touch more considered.
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Serves
4
Difficulty
Easy
Ingredients
Scale
- 450 grams Cavatappi
- 2.5 cups pasta water
- 200 grams pecorino romano cheese
- Black pepper (freshly ground)
- 1 tablespoons rock or sea salt
- Black truffle (for grating)
- Water (for boiling the pasta)
Cavatappi
Directions
- 1
Start by adding water to a large pot, leaving some space at the top and put this on the stove to boil.
- 2
Once the water boils, add a tbsp of rock salt and mix using a wooden spoon until it dissolves.
- 3
Add a packet of Organic Cavatappi Pasta to the pot of boiling water and cook for 8 minutes as shown on the packet instructions.
- 4
When the pasta is almost ready, collect some pasta water using a mug.
- 5
In a stainless-steel mixing bowl add the Pecorino Romano along with approx. 1.3 cups/308ml of pasta water using a tablespoon.
- 6
Mix this together until it is combined into a large sticky ball.
- 7
Put the large frypan on the stove and add a generous amount of freshly ground pepper, toasting it on a medium heat.
- 8
Add 1.3 cups/308ml pasta water to the pan with pepper and add the freshly strained pasta.
- 9
Next add the Pecorino Romano mixture into the pan and mix it in well until every pasta strand is completely smothered.
- 10
During this process the cheese will start to melt which will help it cover the pasta.
- 11
Scoop up a portion of cheesy pasta and add it into a flat plate or bowl.
- 12
You also MUST add some extra sauce to the top of each plate too.
- 13
Add some freshly grated black truffle to the top of this decadent dish, and serve.
