Bigoli, Cacio e Pepe, Truffle and Pecorino Recipe
This simple truffle-infused cacio e pepe from Stuart Ralston comes from his restaurant Tipo, and uses Kampot pepper for extra flavour.
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Cooking tools:
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- Pot
- Skillet
- Measuring cup
- Measuring spoon
- Wooden spoon
- Grater
- Serving bowl
- Stove
Ingredients
- 440g of bigoli pasta
- Kampot black pepper, coarsely ground, to taste
- 200g of pecorino, grated (plus extra for serving)
- 100ml of boiling water
- 1 tsp truffle, diced, plus a few shavings of seasonal truffle to finish
- 2 tbsp of olive oil
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