Main Dishes, PastaDevorah BowenComment

Truffle Cacio e Pepe

Main Dishes, PastaDevorah BowenComment
Truffle Cacio e Pepe
 

Truffle Cacio e Pepe

This completely dairy free cacio e Pepe is made with Rebel Cheese Black Truffle Pecorino, offering the perfect balance of sharp, salty, and deeply umami flavors. Cacio e Pepe is traditionally made with only four ingredients, and this version is just as creamy and delicious as its traditional dairy counterpart. The recipe relies on starchy pasta water to create the sauce, so having all of your ingredients ready before the pasta cooks will help you execute a flawless dish. If you have difficulty finding a vegan pecorino, a grateable vegan parmesan works well in its place.

Serves 2-3

 
 

Ingredients

8oz (227g) Bucatini or Spaghetti
3oz (70g) Plant Based Black Truffle Pecorino Cheese (or sub Vegan Parmesan)
3 cups (709ml) Reserved Pasta Water
1/2 Tbsp (3-4g) Black Peppercorns, coarsely ground
Salt to taste

Note
This recipe was made in collaboration with Rebel Cheese. You can order their cheeses online or sub a grateable vegan parmesan instead.


Directions

1.Grind the black peppercorns coarsely using a mortar and pestle or a pepper grinder. Set aside.

2.Finely grate the pecorino using a fine grater and add to a bowl. Refrigerate until ready to use.

3.Cook the pasta according to package directions for al dente, using slightly less water than usual so the pasta water becomes extra starchy.

4.When the pasta is more than halfway cooked, remove the grated pecorino from the refrigerator. Add 1–2 ladles of pasta water to the bowl and whisk until the cheese melts or emulsifies. The mixture should be creamy but not perfectly smooth. Set aside.

5.Heat a large high sided pan over medium-low heat. Add the crushed peppercorns and toast until fragrant, about 2 minutes. Add 1 ladle of pasta water and stir to combine. Adjust the heat to low.

6.Drain the cooked pasta, reserving about 3 cups of pasta water, then add the pasta to the pan and toss well.

7.Add the cheese mixture and one ladle of reserved pasta water. Toss until the pasta is coated and saucy, adding more pasta water as needed. Season with salt to taste and serve immediately.