The truffle chilli crunch does the work that normally takes a sauce. It's rich, it has crunch, it has heat, and it has that earthy truffle depth that makes a simple pasta feel like it cost you effort you didn't put in.
20 minutes. Serves 2.
Ingredients
- 200g spaghetti or linguine
- 3 dessertspoons Plateit Truffle Chilli Crunch
- 60g parmesan, grated
- 30g pecorino romano
- ½ cup pasta water
- Cracked black pepper, generous
- Extra parmesan to serve
Method
- Cook pasta in well-salted water until just al dente. Reserve pasta water.
- In a bowl, combine grated cheeses with a ladle of pasta water. Whisk into a paste.
- Drain pasta. Off heat, toss through cheese paste until glossy.
- Spoon truffle chilli crunch over. Crack pepper generously. Add more cheese.
Tip: The cheese sauce seizes if the pan is too hot. Always do this off the heat.
