CACIO E PEPE, SAUSAGE, ASPARAGUS AND TRUFFLE SAUCE

Pasta with Asparagus and Sausage Recipe

Ingredients

  • Pecorino Romano 35g
  • Black Pepper as needed
  • Asparagus 3
  • Sausage 1/2 cup
  • Salt and Pepper as needed
  • Truffle Oil 1 tbsp per person
  • Fresh Black Truffle 7g per person

Procedure

  1. Start off by mixing the pecorino with black pepper. Add enough black pepper until the mixture turns into a grey color. Add a couple of tablespoons of hot water and mix until the mixture reaches a “pasty” consistency.
  2. Meanwhile, peel your asparagus, cut them into 1/2 inch pieces, and give them a quick 2-minute boil.
  3. Sauté the asparagus in olive oil, salt, and pepper and set them aside.
  4. In a pan, add some olive oil, remove the skin from the sausage, and crumble it in the pan. Sauté on high heat until the sausage is fully cooked and then add it to the asparagus.
  5. Cook your favorite shape of pasta, and when ready, strain and transfer it to a big bowl, adding 2 tbsp of olive oil and pasta water.
  6. Add the pecorino mix and combine everything together until the cream has fully melted and blended with the pasta. Add some pasta water if it isn’t liquid enough. Add the sausages, asparagus, truffle oil, and mix properly.
  7. When ready, plate it, shave some fresh black truffle, and enjoy!
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