Chitarra Cacio, Pepe and Truffle - Profood Limited
  • Chitarra Cacio, Pepe and Truffle

April 25, 2015

Cacio e Pepe is a typical Roman pasta dish, made with three ingredients: pecorino romano cheese, black pepper, and pasta. Yes that's right, no butter, cream, milk or oil is added to obtain its creamy texture. Although it may seem simple, it might take a few trials to get it right. We've also added an extra ingredient to the traditional recipe, truffle paste, to give our dish a bit of a kick. Let's begin!

200g of Spaghetti alla Chitarra
100g of Pecorino cheese
Black pepper (best if freshly ground)
Fresh black truffles or black truffle paste


  1. Bring water to a boil in a tall pot, and add half the amount of salt you would normally use to cook your pasta, as pecorino cheese is already quite salty.
  2. Meanwhile, grate the pecorino. Keep cooking your pasta until al dente and save some of the cooking water using a ladle.
  3. Drain your pasta and transfer to a bowl. Add the grated cheese while tossing your pasta until you obtain a creamy consistency. If it is too dry, add some of the cooking water you placed aside. If instead it is too liquid, add more grated pecorino.
  4. Season with plenty of black pepper and one or two teaspoons of black truffle paste to taste. Serve immediately.

About The Author

A native Italian-Austrian based in Hong Kong, Tamara Agusta is a branding expert, integrative nutrition fanatic, aspiring yogi, food nerd, and the General Manager at Profood Hong Kong. Beautiful designs make her happy, and she cannot live without avocados, airplanes, coffee (MOGI, of course) or Evernote. Follow her on Instagram.

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