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Cacio e pepe with truffle

Cacio e pepe. Or chese and pepper. Only two ingredients to prepare a sauce that, as far back as anyone remembers, has been part of the essential cuisine of Rome. A sauce with a perfect creaminess, given that the Pecorino cheese, in the place of oil, is cooked with the pasta’s cooking water.

It surprises — and a lot. In addition, when plating it we have used our Salt & truffle grinder to transform this minimalist dish into a gourmet experience.

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Cost

5

euros

Rations

4

people

Preparation

17

minutes

Cooking

minutes

Difficulty

Low

Ingredients

100 g pecorino romano cheese
100 ml water
Carmencita Spicy salt
160 g fettuccine
1/2 teaspoon of Carmencita Black pepper
Carmencita Salt & truffle

Preparation

  1. Mix the pecorino cheese with water until you obtain a homogeneous paste.
  2. Grind the Carmencita Spicy Mediterranean Salt Grinder over a saucepan of boiling water.
  3. Boil the pasta for 4 minutes to leave it al dente and then reserve it in the cooking water.
  4. Heat a frying pan to gently toast the Carmencita black pepper, then add the cooking water and the pasta.
  5. Add the cheese paste and cook the pasta in the sauce.
  6. Season with the salt & Carmencita truffle grinder.

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