Skip to Content
Recipes

A Piedmont-Inspired Cacio e Pepe with White Truffles

Chef Elena Salati of Cremini's restaurant in Brooklyn shares a recipe for the perfect Cacio e Pepe with a little secret.

By Elena Salati

10:00 AM EDT on October 31, 2023

Cacio e Pepe alla Elena at Cremini’s Apertivo & Kitchen.

I was born in Piedmont, and as Chef of Cremini's Aperitivo & Kitchen, focused on Le Marche cuisine, it was a simple connection to add white truffle into the classic Cacio e Pepe. We are talking about a classic but delicious recipe that uses just a few well-selected ingredients. One, above all, is Pecorino Romano (preferably PDO), a unique type of cheese with an unmistakable flavor that melts perfectly for the silky texture that, in part, defines this dish.

Chef Elena Salati of Cremini's Aperitivo & Kitchen making her Cacio e Pepe with a twist.

Our restaurant, Cremini's Aperitivo & Kitchen, is dedicated primarily to the food of Le Marche, the home region of Riccardo, my husband and partner. Cacio e Pepe originated in central Italy, an area that includes the region of Le Marche.

I was born in Piedmont in the north, and when I borrowed my husband's cookbook to learn the cuisine of Le Marche, I came up with the idea of tweaking the original recipe by putting in some white truffle, infused in soft Caciota cheese, which compliments the Pecorino Romano and adds to the creaminess of this wonderful dish.

We hope you enjoy the recipe at home and find an opportunity to experience the cuisine of Le Marche (with touches of other regions) at our little restaurant in Carroll Gardens, Brooklyn.

Buon Appetito!

Cacio e Pepe with White Truffles

Cacio e Pepe with White Truffles

Recipe by Elena Salati
5.0 from 1 vote
Servings

2

servings
Prep time

10

minutes
Cooking time

12

minutes

Ingredients

  • 1/2 pound 1/2 Spaghetti/Bucatini pasta

  • 1/2 cup 1/2 Pecorino Romano (preferably PDO)

  • 1/4 cup 1/4 Caciotta with White Truffle

  • 1 teaspoon 1 whole Black Peppercorns

  • Extra virgin olive oil

  • Salt

Directions

  • Place a pot with water on the stove to cook the pasta.
  • Grate the Pecorino Romano cheese and transfer it to a bowl.
  • When the water has come to a boil, add salt, and throw in the spaghetti or bucatini (at Cremini's we use bucatini).
  • Chop the black pepper.
  • Pour the pepper into a large skillet and toast them over low heat using a couple of tablespoons of the pasta cooking water.
  • Add a round of olive oil, add a few slices of Caciotta cheese with the truffle and stir until it becomes cream.
  • Drain the spaghetti 3 minutes earlier than the time indicated on the package (fresh pasta 1 minute earlier) and transfer to the pan.
  • Add some grated Pecorino Romano cheese.
  • Finish cooking the spaghetti in the pan, adding cooking water if too dry.
  • When the spaghetti is cooked, serve with the remaining grated Pecorino Romano and more freshly ground pepper to taste.

Did you make this recipe?

Tag @appetitomagazine on Instagram and hashtag it with #italianfoodanddrink

Like this recipe?

Follow @Appetitomagazine on Pinterest

Follow us on Facebook!

Follow us on Facebook

Stay in touch

Sign up for our free newsletter

More from Appetito

Meet Iolanda Mansi, General Manager of Hotel Caruso in Ravello

Our Editor-in-Chief interviews the GM of an exclusive hotel on the Amalfi Coast where elegant ambiance is paired with hospitality.

February 21, 2025

Behind the Scenes at Legendary Gargiulo’s Restaurant in Brooklyn

After a successful recipe collaboration with Chef Matthew Cutolo of Gargiulo's in Brooklyn, our EIC visited for a tour and some lunch.

February 21, 2025

How to Make Galletto Briaco, a Braised Drunken Chicken

Here's a chicken recipe from the cookbook of an expat inspired by the namesake trattoria in the heart of Chianti Country.

February 20, 2025

Serie A: Torino-AC Milan, Empoli-Atalanta, Spent Coffee Negroni

Soccer columnist Justin Patulli selects key Serie A matches for the coming weekend and suggests Italian snacks for pairing.

February 20, 2025
See all posts