Sogno Toscano Truffle Cacio e Pepe

Ingredients

•  1lb Sogno Toscano Spaghetti alla Chitarra
• 1 tbsp ST EVOO
•  1 tsp Sogno Toscano Truffle Butter
• 1 cup grated Sogno Toscano imported pecorino
• 1 tsp to 2 tbsp freshly ground black pepper
• Pinch of sea salt

Preparation:

1. Cook the pasta al dente in boiling saltwater.
2.  While the pasta is cooking, grate the Parmigiano Reggiano. When the pasta is about a minute from being finished, scoop 2 cups of the boiling pasta water into a separate heat-proof container and set it aside.
3.  Strain the pasta, and then put it in a large bowl. And a cup of the reserved pasta water and toss.
4.  Add in Parmigiano Reggiano, truffle butter and pepper, and continue to gradually add the extra pasta water as needed until the cheese has completely melted and evenly coats the pasta.