Le tagliatelle alla Cacio e Pepe, classico piatto romano dall’indiscussa bontà è impreziosito e reinterpretato con l’ aggiunta di Tartufo Nero, donando carattere e un‘ esperienza culinaria unica.
Tagliatelle Cacio e Pepe with Truffle
Tagliatelle alla Cacio e Pepe with summer truffle is a combination of culinary tradition and innovation.
DifficultyEasy
Preparation20 min.
Cooking10 min.
Total time20 min.
ScopeFirst
CuisineItalian, Roman
Portions4 people
Calories450
Ingredients
- 500g Fresh Tagliatelle
- 80 g. Agritaste summer truffle Cacio e pepe sauce
- milk (optional)
- fresh summer truffle (optional)
Instructions
Put 5 L of water in a large pot, and salt when it comes to a boil. In the meantime, clean the truffle under running water to remove soil residue: we recommend using a soft-bristled brush (a toothbrush may be fine); when finished, dry the truffle in paper towels.
In a skillet, pour the Summer Truffle Cacio e Pepe sauce, add cooking water or milk to make it creamier.
As soon as the water boils throw in the noodles. Drain the noodles when al dente and pour them into the pan.
Let the noodles season for a few minutes, stirring with a wooden spoon. As soon as the noodles have been seasoned with the sauce, serve them hot on a plate with sliced fresh summer truffles.
