This simple truffle-infused cacio e pepe from Stuart Ralston comes from his restaurant Tipo. Because the ingredients used are so simple, this is definitely a dish where using the best black pepper and cheese you can makes a difference!
Cook the bigoli in salted, boiling water for about 10 minutes, or until al dente
While the pasta is cooking, toast the coarsely ground pepper in a dry pan until you smell the aromatics (about 30 seconds on medium heat)
Blitz the pecorino, truffle and black pepper in a blender until the form a breadcrumb-like consistency. Drizzle in the boiling water and blitz until smooth, then let cool
Deglaze the pan with 100ml pasta water and add 2 tablespoons olive oil to the pan. Add the pasta and cook on medium heat whilst stirring until water has evaporated and pasta is nicely coated in the oil
Remove from the heat and add the cacio emulsion. Mix the pasta and sauce until it is smooth and the pasta is fully coated
Serve in a warm bowl and cover with a few shavings of fresh truffle and a grating of pecorino to finish
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