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