Cacio e Pepe with Black Truffle and Red Mazara del Vallo Prawns:

Cacio e Pepe is a timeless Italian classic. In this version, we add a luxurious twist as the rich umami flavors of the Sicilian prawn tartare harmonize with the earthy allure of our black truffles, resulting in a dish fit for epicurean adventurers. The sauce is simple, yet rich with velvety Pecorino Romano and zesty freshly cracked black pepper. The sweetness of the prawns and the intoxicating aroma of the truffles take this dish to new heights with layer upon layer of decadent flavors build on each other. 

This dish is a celebration of taste and refinement, promising an unforgettable dining experience that will leave you longing for more. Unleash your inner gourmand and embark on a journey where tradition meets opulence and where every bite transcends into pure bliss.


12oz dried pasta, spaghetti or fettuccine

1 tbsp extra virgin olive oil

2 tbsp whole black peppercorns

4oz Pecorino Romano cheese, grated

6oz Sicilian Red Prawn tartare

2oz fresh seasonal Black Truffles (Black Winter or Black Summer)


  1. Bring a large pot of water to a boil and add salt to taste. Boil the pasta according to package directions to al-dente. 
  2. While it cooks, add a tiny amount of oil to a medium-large skillet and heat over medium heat. Toast the black pepper in the pan for about 30 seconds to 1 minute. Remove the peppercorns, let cool slightly, then crush in a mortar and pestle or pepper grinder. 
  3. When the pasta has 2 minutes left to cook, reserve 1 cup of pasta cooking water, then drain the pasta. Finish the cooking process in the pan with the pepper, using some of the pasta cooking water. The starch in the water will make the cacio e pepe very creamy and help emulsify the sauce.
  4. Once it’s done, turn off the heat and let the pasta’s temperature cool down for 15-30 seconds (this will prevent the pecorino from becoming stringy). After a few seconds, add the grated pecorino and start rapidly to create the right creamy consistency. Plate the cacio e pepe, then top with the red prawn tartare. 
  5. Finally, complete the dish with freshly grated black truffle. Season the truffle with a drizzle of extra virgin olive oil, salt, and pepper.

NOTE: If you cannot find Red Prawn Tartare (Mazara del Vallo Red Prawn Tartare), you can substitute freshly sautéed shrimp cooked in butter with garlic and red chili flakes.

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