Cacio e pepe & black truffle

Grate the pecorino and crush the black pepper. Fry the black pepper in a dry pan until fragrant.

Cook the tonnarelli, toss in a preheated bowl with 4 tbs of the cooking liquid. Add some of the pecorino and toss until in corporated. Repeat untill you have the right consistency. If needed you can reheat the pasta au bain marie over the cooking pot.

Serve with shaved fresh truffles on top.