Tagliatelle alla Cacio e Pepe, a classic Roman dish of undisputed goodness is embellished and reinterpreted with the 'addition of Black Truffle, giving character and a unique culinary experience.
Tagliatelle Cacio e Pepe with Truffle
Tagliatelle alla Cacio e Pepe with summer truffle is a combination of culinary tradition and innovation.
- 500g Fresh Tagliatelle
- 80 g. Agritaste summer truffle Cacio e pepe sauce
- milk (optional)
- fresh summer truffle (optional)
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.