Papardelle Cacio e Pepe

Serves 2 • Time: 15 minutes

The name of this pasta dish is a literal translation of its two most important ingredients: cheese and pepper. This version is even richer with a truffle zest garnish.

Cacio e Pepe
© The Frynamic Duo


  • 8 oz. La Pasta di Aldo pappardelle
  • 3 Tbsp. butter
  • 1 tsp. black peppercorns, coarsely cracked
  • ¾ cup Parmigiano Reggiano
  • ¼ cup Pecorino Romano
  • Sabatino Tartufi truffle zest, for garnish


1. Bring a large pot of salted water to a boil. Add the pappardelle and cook until just al dente, 3 to 4 minutes. Using a measuring cup, carefully remove ½ cup cooking water and reserve, then drain the pasta.

2. Heat a large skillet over moderate heat, then add 2 tablespoons butter. Once the butter is melted, add the pepper and cook until fragrant, about 30 seconds. Pour in the reserved cooking water and bring to a simmer.

3. Add the pasta and remaining 1 tablespoon butter skillet and toss to coat evenly. Remove from the heat, and toss in the cheeses until melted and a thin sauce forms.

4. To serve, distribute into 2 serving bowls and garnish with truffle zest.

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