Cacio e Pepe with
Black Truffle
This is Rome's most deceptively simple pasta — just four ingredients transformed into something truly magical through technique. The key is the emulsification of aged Pecorino Romano and Parmesan into a silky, pepper-laced sauce that coats every strand. We've added a generous shaving of black truffle to make it a special-occasion dish that feels like dining in a Roman trattoria.
After testing this recipe dozens of times, we've nailed the exact pasta water temperature and cheese ratio that makes the sauce come together perfectly every single time — no clumping, no scrambling, just pure Roman elegance on a plate.
Why You'll Love This Recipe
- Ready in 30 minutes — impressive enough for guests, fast enough for a weeknight dinner
- Just 5 ingredients — tonnarelli, Pecorino Romano, Parmesan, black pepper, pasta water (plus optional truffle)
- Naturally vegetarian — rich, satisfying, and full of depth without any meat
- Foolproof technique — our step-by-step method breaks down exactly what makes the sauce emulsify correctly
Cacio e Pepe with Black Truffle
Ingredients
- ✓400g spaghetti or tonnarelli
- ✓ fine sea salt
- ✓120g Pecorino Romano, grated
- ✓40g Parmigiano Reggiano, grated
- ✓2 tsp black pepper, coarsely ground
- ✓2 tbsp extra-virgin olive oil
- ✓15–20g fresh black truffle, shaved
Instructions
- 1
Bring a large pot of water to a rolling boil and salt it generously. Add the pasta and cook until 2 minutes before al dente — check the packet time and subtract 2. Reserve at least 200ml of pasta water before draining.
- 2
While the pasta cooks, toast the coarsely ground black pepper in a dry, wide skillet over medium heat for 30–40 seconds until fragrant. Add the olive oil, swirl once, then remove from the heat.
- 3
In a bowl, combine both grated cheeses. Add 4–5 tablespoons of hot pasta water and mix vigorously into a thick, smooth paste. The cheese must melt fully — no lumps. Set aside.
- 4
Drain the pasta while it is still slightly underdone. Add it directly to the pepper skillet over low heat. Add 60ml of pasta water and toss constantly for 1–2 minutes to finish cooking in the sauce.
- 5
Remove from the heat entirely. Add the cheese paste and toss vigorously, adding pasta water one tablespoon at a time until the sauce is silky, creamy, and coats every strand. This emulsification is the key step — do not rush it, and never apply direct heat once the cheese is in.
- 6
Plate immediately. Shave the black truffle generously over each bowl. Finish with a last grind of black pepper and serve at once.
Chef’s Notes & Substitutions
- No cream: The creaminess comes entirely from pasta water starch and the cheese emulsion. Adding cream is considered heresy in Rome — and it does not emulsify properly.
- Cheese ratio: 3:1 Pecorino to Parmesan gives a rounder, more balanced flavour. Pure Pecorino is more authentic but very sharp — adjust to taste.
- Black truffle: Add it off the heat only. Heat destroys its delicate aroma. If unavailable, a small drizzle of truffle oil is a decent substitute — but use it sparingly.
- Pasta choice: Tonnarelli (thick spaghetti, square cross-section) is the Roman original. Spaghetti works perfectly. Avoid thin pasta — it cannot hold the sauce.
- Make ahead: This dish does not keep well. Prepare to order and serve immediately.
Storage & Reheating
- Storing
Allow the pasta to cool completely before transferring to an airtight container. Keeps in the fridge for up to 3 days. The sauce may thicken as it sits — add a splash of pasta water when reheating to loosen it.
- Freezing
Cacio e Pepe is best enjoyed fresh — the sauce does not freeze well as it tends to split. We recommend making it to order rather than batch cooking.
- Reheating
Warm gently in a pan over low heat with a tablespoon of water, stirring constantly until the sauce emulsifies again. Avoid the microwave — it will break the sauce.
Nutrition Facts
Per serving · Estimated values
* % Daily Value based on a 2,000 calorie diet.
Pro Tips for Perfect Cacio e Pepe
Water Temperature is Everything
The pasta water must be off the boil for at least 30 seconds before adding it to the cheese. Too hot and the cheese clumps — too cold and it won't melt smoothly.
Always Grate Your Own Cheese
Pre-grated cheese contains anti-caking agents that prevent proper emulsification. Always use a microplane to grate Pecorino and Parmesan fresh and as finely as possible.
Choose the Right Pasta Shape
Tonnarelli or spaghetti alla chitarra are the traditional Roman choices. Their rough surface grips the sauce far better than smooth spaghetti. Rigatoni is a great modern alternative.
Toast and Crush the Pepper
Toast whole black peppercorns in a dry pan for 60 seconds, then crush coarsely. This releases essential oils that pre-ground pepper has already lost.
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