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Export 2 ingredients for grocery delivery
Step 1
Cook spaghetti in the salted water until al dente reserving two ladles of hot pasta water (for base recipe)
Step 2
In the meantime, add freshly crashed black pepper to the hot skillet and roast until it releases its fragrant aroma
Step 3
Add 1 ladle of the pasta water to the skillet, reduce the heat to low and cook for about 3-4 minutes
Step 4
Add grated pecorino with truffles to a bowl, pour 0,5 ladle of reserved pasta water over it and mix thoroughly. That is your truffle pecorino paste
Step 5
When the pasta is cooked, drain it and add it to a skillet with a black pepper bouillon
Step 6
Turn the heat off, place a skillet on a cold surface to stop the boiling process and whisk intensively to cover spaghetti with the pepper
Step 7
Now begin to add the cheese paste very slowly, mixing all the time to prevent melting and clumping
Step 8
Serve immediately with a pinch of freshly cracked pepper and a pinch of salt on top
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