Bigoli, cacio e pepe, truffle, pecorino
This simple truffle-infused cacio e pepe from Stuart Ralston comes from his restaurant Tipo. Because the ingredients used are so simple, this is definitely a dish where using the best black pepper and cheese you can makes a difference!
Ingredients
Metric
Imperial
- 440g of bigoli pasta
- Kampot black pepper, coarsely ground, to taste
- 200g of pecorino, grated (plus extra for serving)
- 100ml of boiling water
- 1 tsp truffle, diced, plus a few shavings of seasonal truffle to finish
- 2 tbsp of olive oil
Method
Cook the bigoli in salted, boiling water for about 10 minutes, or until al dente
- 440g of bigoli pasta
While the pasta is cooking, toast the coarsely ground pepper in a dry pan until you smell the aromatics (about 30 seconds on medium heat)
- Kampot black pepper, coarsely ground, to taste
Blitz the pecorino, truffle and black pepper in a blender until the form a breadcrumb-like consistency. Drizzle in the boiling water and blitz until smooth, then let cool
- 200g of pecorino, grated
- 1 tsp truffle, diced, plus a few shavings of seasonal truffle to finish
- 100ml of boiling water
Deglaze the pan with 100ml pasta water and add 2 tablespoons olive oil to the pan. Add the pasta and cook on medium heat whilst stirring until water has evaporated and pasta is nicely coated in the oil
- 2 tbsp of olive oil
Remove from the heat and add the cacio emulsion. Mix the pasta and sauce until it is smooth and the pasta is fully coated
Serve in a warm bowl and cover with a few shavings of fresh truffle and a grating of pecorino to finish
Since opening his first Edinburgh restaurant Aizle in 2015, Stuart Ralston has gone on to earn himself a legion of fans both in the Scottish capital and further afield. With four concepts now to his name, each unique in its influence, he has established himself as one of the country’s most ambitious and intriguing culinary talents.
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