Anthony Bourdain said Cacio de Pepe was a simpler version of Mac and cheese and a favorite dish of his… he said the simpler, the better in regards to this “cheese and pepper” pasta. I really do miss Mr. Bourdain.
With my pasta recipes, I mostly use Banza chickpea noodles due to the fact they taste exactly like regular pasta noodles, but have no wheat, half the carbs, and double the protein. Banza now has a spaghetti noodle, which I used for this recipe.
This recipe is true to the authentic version, with a “Good AF” twist of extra butter, and white truffle oil… it is truly a delicious recipe, and for the cheesy carb lover.
NOTE: Read the directions before you make, and SAVE YOUR PASTA WATER!
Truffle Cacio e Pepe
1 package (8 oz) of Banza spaghetti pasta
6 tbsp unsalted butter
1 tbsp black pepper, more for garnish
3/4 c Pecorino Romano cheese, grated
3/4 c Parmesan cheese, grated
1 tbsp white truffle oil
Fresh parsley, chopped (for garnish)
1. Boil and cook Banza pasta as directed. Do not dump your pasta water!
2. In the mean time, in a large saucepan melt butter on medium heat, adding in fresh cracked pepper.
3. When the pasta has about three minutes left to cook, pour 1 cup of boiling pasta water into a bowl or measuring cup.
4. Add 1/2 of the pasta water to the butter and pepper mixture, and stir.
5. Drain pasta noodles, and toss into butter mixture in saucepan.
6. Add in truffle oil. Stir well.
7. Quickly stir in the Pecorino, stirring well, and then adding the Parmesan.
8. As the mixture gets gooey and sticky, add in the remaining half of pasta water from earlier. Continuously stir until all cheese is melted, and noodles and sauce are smooth.
9. Top with fresh chopped parsley and cracked pepper.
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