Truffled Cacio e Pepe

Isn’t everything better with truffles?

What You’ll Need
6 oz. spaghetti
3 pats of unsalted butter (about 3 tbsp, cubed)
1 tsp freshly cracked black pepper
3/4 cup finely grated Parmesan
2 – 3 tbsp finely grated Moliterno al Tartufo
Salt

What To Do
Bring a pot of water (seasoned with salt) to a boil. Add pasta and cook, stirring occasionally, until about 2 minutes before al dente. Drain, reserving 3/4 cup pasta water.

Melt 2 tablespoons of butter over medium heat. Add pepper and toast until fragrant, about 1 minute.
Add 1/2 cup of the pasta water to the skillet and simmer. Add pasta and remaining butter. Reduce heat to low and add in the Parmesan, stirring until completely melted. Remove pan from heat and serve immediately with the Moliterno al Tartufo grated on top.

This recipe was created by our cheese merchant Josh Spiro.