This white truffle cacio e pepe is fast, flavorful and wonderfully cheesy. Ready in 10 minutes, it’s an ideal weeknight comfort meal with a grown-up twist of white truffle oil.
Cacio e pepe is essentially a quick, elegant mac and cheese—cheesy pasta made with just a few ingredients and minimal fuss. It’s the kind of bowl you curl up with, pour a glass of wine, and call it comfort food perfection.
The Secret Ingredient
The special touch in this version is a small drizzle of white truffle oil. While fresh shaved truffle is the ultimate indulgence, a little high-quality truffle oil delivers a luxurious aroma without the hefty price tag.
White truffle oil is potent, so use it sparingly—just a few drops go a long way and make the dish feel decadent.
How To Make This Cacio E Pepe – Step by Step
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, reserving 1 cup (250 ml) of the pasta cooking water.
In a large pan, add the butter and olive oil and melt the butter until it sizzles. Remove the pan from the heat and stir in the white truffle oil.
Drain the pasta and add it to the butter and oil. Sprinkle in the finely grated cheeses, add a pinch of salt and a generous grind of black pepper.
Pour in about 1/4 of the reserved pasta water and toss the pasta with the cheese until it melts and forms a creamy sauce. If the sauce is too thick, add another splash of the reserved water until it reaches a silky, coat-the-pasta consistency.
Tips For Success
- Use a fine grater for the cheeses so they melt quickly and emulsify with the pasta water; coarsely grated cheese can clump instead of forming a smooth sauce.
- Reserve at least 1 cup (250 ml) of pasta water even if you expect to use only a splash—starchy pasta water is key to achieving the right sauce texture.
- If you prefer a traditional cacio e pepe, omit the truffle oil and follow the same method for a classic result.
More Easy Pasta Ideas
- Pasta Amatriciana – Bucatini, tomato and guanciale
- Pasta with artichokes and peas
- Smoked salmon pasta carbonara
- Pasta with pancetta, ricotta and tomato
- Broccoli pasta with chili, garlic and parmesan
That’s it—10 minutes to a bowl of cheesy pasta heaven. Serve with a glass of wine and your favorite film, and enjoy.
If you try this white truffle cacio e pepe, please rate the recipe and share how it went in the comments. I love hearing from readers!
Step By Step Photos Above
Most recipes include step photos and helpful tips to make them perfectly the first time.
White Truffle Cacio E Pepe Recipe
By Emily
Ingredients
- 14 oz (400 g) spaghetti
- 1/2 cup (60 g) pecorino cheese, finely grated
- 1/2 cup (50 g) parmesan cheese, finely grated
- 1.2 oz (35 g) butter
- 1/2 tbsp olive oil
- 1/2 tsp white truffle oil
- 1 pinch salt
- 1 large pinch freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Be sure to reserve 1 cup (250 ml) of the pasta water.
- In a large pan, melt the butter with the olive oil until the butter sizzles. Remove from heat and stir in the white truffle oil.
- Drain the pasta and add it to the pan with the butter and oil. Add the grated cheeses, a pinch of salt and a good grind of black pepper.
- Add about 1/4 of the reserved pasta water and toss until the cheese melts and becomes a creamy sauce. Add more pasta water if the sauce is too thick.
- Serve in large bowls and, if desired, add an extra few drops of truffle oil—taste first, it’s strong.
Notes
- Reserve 1 cup (250 ml) of pasta water; you will likely only use a splash, but the extra starchy water helps create a silky sauce.
- Grate the cheese finely so it melts easily and emulsifies; coarsely grated cheese can clump.
Helpful Info for All Recipes
- Extra virgin olive oil is used unless noted otherwise.
- Vegetable sizes are medium unless specified.
- All recipes are tested using a convection (fan) oven when applicable.
Nutrition
Carbohydrates: 76 g |
Protein: 33 g |
Fat: 26 g
Nutrition information is automatically calculated and should be used as an approximation.
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