Godminster Black Truffle Cacio e Pepe

Super quick and easy to make, this dish will very quickly become your go-to showstopper. Brimming with lemony, cheesy goodness, this is sure to wow your guests. (With minimal fuss for you!)

  • 400g dried spaghetti
  • 200g Godminster Black Truffle Vintage Organic Cheddar (grated)
  • 100g parmesan
  • 250g rocket
  • 2-3tbsp garlic oil
  • 300g pancetta or bacon (cubed)
  • 1 lemon (juiced)
  • 4 cloves of garlic (minced)
  • 1tsp chilli flakes
  • 2tsp black pepper
  • Salt and pepper to taste
  • Heat up the oil in a frying pan on a medium to high heat. Add the pancetta/bacon cubes and fry until crispy. (If you want to save time, you can do this before you start cooking earlier in the day)
  • Boil a large saucepan of water. Once boiled, add the spaghetti and return the water to a simmer. Cook al-dente (according to packet instructions)
  • Whilst the spaghetti is cooking, juice 1 lemon and peel and mince the garlic
  • Once the spaghetti is cooked, drain all of the water. Be sure to save some of the pasta water as you will need this later!
  • In a large frying pan or wok, heat up more of the oil on a medium to high heat. Once heated, add the garlic, chilli flakes and black pepper and cook until fragrant
  • Add the lemon juice and the pancetta/bacon
  • Add the spaghetti to the pan and toss to combine
  • Add the parmesan and Black Truffle Vintage Organic Cheddar (not all at once). With each portion of cheese, be sure to add 1-2tbsp of the saved pasta water as this will help the cheese melt better. In between each addition of cheese, toss the pasta
  • Once you have added all the cheese, add the spinach and toss until it has wilted
  • Salt and pepper to taste and then serve!
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