Hand Rolled Cacio e Pepe Pasta with Black Truffle
Chef Tyler
Rated 5.0 stars by 1 users
Author:
Chef Tyler
Servings
2
Prep Time
30 minutes
Cook Time
15 minutes
Hey there, it’s Chef Jason! 🍝🥩 Ready for an indulgent treat? We’re hand-rolling fresh pasta for a creamy Cacio e Pepe, topped with luxurious Black Truffle Carpaccio. Then, we’re pan-searing a juicy ribeye steak, basting it with butter, garlic, and thyme, and finishing with a sprinkle of Balinese Truffle Salt. This duo is pure culinary magic—get ready to spoil your taste buds! ✨🍴
Ingredients
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1 ½ cups 00 flour
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4 egg yolks, 1 whole egg
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1 teaspoon olive oil ❄
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1 jar Truffe Carpaccio
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4 ounces unsalted butter ❄
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1 ounce pecorino cheese ❄
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1 packet Balinese Truffle Salt
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Ground black pepper
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Large lidded pot
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½cup measure
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Fork
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Plastic wrap
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Large cutting board
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Knife
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Rolling pin
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Large saute pan
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Tongs
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Kosher salt
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1 cup measure
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Strainer
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Cheese grater
MISE EN PLACE 🔪
Directions
Prep 🥒
Fill a large pot with water, cover, and place on the stove on low heat.
Set aside ½ cup flour for your “bench flour.”
Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.
Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy.
Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest.
Dice the butter. Chop half of the Truffle Carpaccio.
Use a rolling pin to roll the dough until it’s thin enough to read a piece of paper through it.
Cut the dough into your desired pasta shape.
How to Cook 🍳
Lightly season the boiling water with kosher salt.
Add the pasta to the pot and cook for 2 minutes
Strain, reserving 1 ½ cup of the pasta’s cooking water. Reserve 1 cup of pasta water for the sauce and ½ cup for adjusting if needed.
In a large saute pan over medium-high heat, stir together 1 cup of pasta water, butter, and chopped Truffle Carpaccio. Once boiling, add the pasta and cook until the sauce becomes creamy and the pasta is al dente.
Remove the pan from the heat and grate half of the pecorino cheese into the sauce. Season with Balinese Truffle salt and black pepper and stir to combine.
Plate the pasta with the sauce, grate the remaining pecorino cheese on top, and garnish with slices of the Truffle Carpaccio. Finish with one last sprinkle of Balinese Truffle Salt and dig in!
Recipe Video
Recipe Note
This class includes Pan-Seared Steak. We’ve shared the recipe below so you can recreate it in your own kitchen.
Pan-Seared Steak
Ingredients
Rib eye Steak 2/10 oz pack❄
2 Tbsp Butter ❄
1 clove Garlic ❄
1 Tbsp Olive Oil
3 sprigs Thyme ❄
Mise en Place
Cutting board
Plate
Knife
Paper towel
Large saute pan
Large spoon
Tongs
How to Cook
***Just before you cook, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***
1. Heat a large saute pan over high heat.
2. Season the steak with Balinese Tru e Salt.
3. Add the olive oil to the pan. Right before the oil begins to smoke, add the steak to the pan.
4. While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 2-3 minutes for a solid medium rare. If you would like your steak cooked more or less, simply increase or decrease the amount of cooking time.
5. Right before the steak is finished, add the butter to the pan. Smash the garlic clove and add it to the pan along with the thyme. With your spoon, baste the steak for about one minute.
6. Remove the steak from the pan and rest it on your cutting board. Top with garlic and thyme.
7. Slice the steak, sprinkle a little Balinese Tru e Salt on top to finish and enjoy