April 1, 2020
Sogno Toscano
Sogno Toscano Truffle Cacio e Pepe
Ingredients
Preparation:
- Cook the pasta al dente in boiling saltwater.
- 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.
- Strain the pasta, and then put it in a large bowl. And a cup of the reserved pasta water and toss.
- 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.