RECIPE | Food by Lucy's Truffle Cacio e Pepe with Pappardelle

Tastemaker and creator Lucy Rosenberg brings a level of flavour to every recipe as vivacious as her personality at @food_bylucy. Hanging up her fashion industry boots to pursue her one true love, Lucy brings over 10 years of product design and styling to the table. One stunningly spread with with creations from hers truly, Food Stylist and Private Chef, Lucy Rosenberg. 

With some of the best of this seasons Australian black winter truffle harvest arriving in our hands, we had to see it transformed into a dish worthy of it's intoxicating aroma and flavour. Leaving it in Lucy's hands, the result is a deliciously decadent truffle cacio e pepe with pappardelle as divine as its maker. To be simply recreated at home with all ingredients available at Gourmet Life. 

 

 

TRUFFLE CACIO E PEPE WITH PAPPARDELLE 
Serves 3

Ingredients 

  • 500g pappardelle
  • 1.5 tbsp black peppercorns
  • 3 cups of Parmigiano Reggiano (can also use pecorino & or both)
  • 2 tbsp butter
  • 2 Tbsp fresh truffle, grated
  • Roughly 2- 3 cups pasta water
  • 1 heaped tbsp salt

To garnish: 

  • Fresh truffle, shaved 
  • Parmigiano Reggiano, grated
  • Drizzle of olive oil 

*all ingredients supplied by Gourmet Life.

Method 

  1. First, dry roast the peppercorns in a pan on low heat.
  2. Then using a pestle & mortar, crush them until fine.
  3. Place the crushed peppercorns in a bowl, along with the 3 cups of grated Parmigiano Reggiano, the grated truffle & 1/3 cup boiling water. Whisk until combined & has a fluffy texture.
  4. Boil a pot of water for the pasta, once boiling add a heaped tbsp salt.
  5. In a wide pan, melt the butter, add 1/3 cup of the pasta water and stir.
  6. Next, add 1 tbsp of the truffle Parmigiano Reggiano mixture in and stir until blended.
  7. Place pappardelle in the pot of boiling water. Cook only until it’s before the Al dente stage as it’s going to continue cooking in the sauce.
  8. Once done, transfer to the sauce.
  9. Add the remaining truffle Parmigiano Reggiano mixture in. Toss gently to coat, adding more pasta water as you go. You want it to be glossy and moist.
  10. Transfer to a bowl, garnish with more Parmigiano Reggiano, shaved truffle and a drizzle of olive oil.
  11. Eat immediately 😋

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