A Piedmont-Inspired Cacio e Pepe with White Truffles - Appetito
Chef Elena Salati of Cremini's restaurant in Brooklyn shares a recipe for the perfect Cacio e Pepe with a little secret.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appetitomagazine.com.
Ingredients
- 1/2 pound Spaghetti/Bucatini pasta
- 1/2 cup Pecorino Romano (preferably PDO)
- 1/4 cup Caciotta with White Truffle
- 1 teaspoon whole Black Peppercorns
- Extra virgin olive oil
- Salt
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