Truffle Cacio E Pepe with Fresh Tagliatelle inspired by Killing Eve (S02E07)

By Gousto

Killing Eve, Villanelle scoffs pasta to prove a point. (S02E07, 3 mins 51 seconds)

Pronounced ‘cah-choh e pe-pe’, we’ve given this speedy ‘cheese and pepper’ sauce an easy, indulgent upgrade. You’ll add chestnut mushrooms, melt in Italian cheese, and finish with truffle oil, before serving with fresh tagliatelle. Villanelle would love this one.

Ingredients

For 2 people [double for 4]

40g Cornish clotted cream
8ml truffle flavoured extra virgin olive oil
160g chestnut mushrooms
2.5g cracked black pepper
5.5g vegetable stock mix
60g grated Italian hard cheese
250g fresh tagliatelle

You’ll also need

Olive oil, pepper, salt

Cooking instructions 10 mins

For 2 people [double for 4]

Step 1

Before you begin… get all your ingredients and equipment ready. Skim through these steps, then wash your fruit and veg.

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min).

Step 2

Now, let’s get started! Boil a kettle. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, crumble in the chestnut mushrooms using your hands with a pinch of salt and cook for 3-4 min or until beginning to soften.

Step 3

Add the fresh tagliatelle to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the tagliatelle for 3-4 min or until cooked with a slight bite. Once done, drain the tagliatelle, reserving a cup of the starchy pasta water.

Step 4

Once the mushrooms are beginning to soften, add the cracked black pepper and a pinch of salt to the pan and cook for 1-2 min further.

Step 5

Add the vegetable stock mix and clotted cream to the mushrooms and cook for 1 min or until the cream has melted.

Step 6

Once melted, add 150ml [250ml] of the reserved starchy pasta water to the sauce and give everything a good mix up.

Step 7

Remove the pan from the heat and stir in most of the grated Italian hard cheese (save some for garnish!) – this is your cacio e pepe sauce

Add the drained tagliatelle to the pan and give everything a gentle mix up until the pasta is coated in the sauce.

Step 8

Serve the cacio e pepe sauce with fresh tagliatelle and drizzle over the truffle oil. Garnish with the remaining grated Italian hard cheese and season with a generous grind of black pepper. Enjoy!

Nutritional and allergen information

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