Cacio e Pepe with white truffle

A simple but stunning truffle pasta.

From the day we planted our pine trees inoculated with the white spring truffle, my good friend, Tasch, waited patiently for our trees to produce the subterranean delights so she and her husband could re-live their romantic dinner overlooking the Dalmatian Coast while honeymooning in Croatia. A surprisingly simple dish allows our white spring truffles to take centre stage. We highly recommend enjoying a big, wholesome bowl with a cool (not cold) Adelaide Hills pinot gris.

CACIO E PEP WITH WHITE TRUFFLE

INGREDIENTS:

Pinch of salt

250 grams pasta of choice (fettuccine or spaghetti are preferable)

2 tablespoons of Truffle Butter (or unsalted butter)

1/2 cup freshly microplaned Pecorino Romano (plus extra for garnish)

1/2 teaspoon freshly cracked black pepper

30-40 grams fresh white spring truffle, microplaned

METHOD:

Bring a large pot of water to the boil.

A a pinch of salt to the pot before adding the pasta.

Cook the pasta for one minute less than the cooking recommendation, stirring occasionally.

Drain the pasta, reserving 1/2 cup of the cooking water.

Add the pasta back into the pot and reduce the heat to low.

Add the pasta water back into the pot together with the Truffle Butter (or unsalted butter) and toss together until the butter starts to melt.

Add the Pecorino Romano and pepper, continuing to toss the pasta until a creamy sauce begins to form.

Remove the pasta from the heat and stir through the majority of the fresh white spring truffle, being careful not to overheat.

Garnish with the extra Pecorino Romano and remaining fresh white spring truffle.

Enjoy! (Don’t forget the glass of Adelaide Hills pinot gris!)