Truffle Cacio E Pepe

Ingredients:

- 200g Rigatoni Pasta

- 2 tsp Ground Peppercorns

- 80g Grated Pecorino

- Signature Truffle Dust

- White Truffle Oil

Directions:

- Put your pasta onto boil

- Ground your peppercorns & lightly toast in a large pan until fragrant.

- Mix your grated pecorino with a splash of pasta water to create a paste

- Once the pasta is cooked transfer to the pan with the toasted pepper and mix with some pasta water until glossy

- Add the pecorino mix and turn off the heat, drizzle over White Truffle Oil & mix until saucy!

- Shower with Signature Truffle Dust

- Plate it up and sprinkle some extra Pecorino & an extra drizzle of White Truffle Oil