Pasta Garofalo - Garofalo schiaffoni cacio e pepe with tuna tartare

Garofalo schiaffoni cacio e pepe with tuna tartare

A delightful recipe, bringing together high quality ingredients, to create a truly decadent dish.
Credits: Davide De Simone

Preparation Time

30"

Portions

4

Difficulty

medium

Ingredients

  • 180g Garofalo schiaffoni

  • 120g Pecorino Romano, grated

  • 30g Parmesan, grated

  • 100g tuna, sushi grade

  • 50g butter

  • 1 lemon

  • 50g parsley leaves

  • White truffle

  • Black pepper, coarsely ground

  • Extra virgin olive oil

Product used

Preparation

  • 1

    - For the parsley oil:
    Wash and dry the parsley leaves then blend with a good glug of olive oil. Place in a pan and slowly simmer until the oil reaches 90 degrees. Set aside and allow to cool down. Once cool, strain the oil through a sieve to remove the parsley leaves.

  • 2

    - For the tartare:
    Cut the tuna into very small cubes, which a sharp knife, and season with extra virgin olive oil and the zest of half a lemon (add more depending on your taste).

  • 3

    - For the pasta:
    Mix the Pecorino and Parmesan together, then add 4 tbsp of hot boiling water. Mix together really well until the cheese becomes creamy and silky.

  • 4

    - Bring a large pan of water to the boil. Once boiling, add a good dash of salt and cook the Garofalo schiaffoni for 11 minutes.

  • 5

    - While the pasta is boiling, gently cook the crushed black pepper in a separate pan. Add a little of the pasta cooking water and turn off the heat.

  • 6

    - Once the pasta is ready, drain well and mix in the pepper sauce, gently cooking over a medium heat until the sauce is absorbed and the pasta is slightly more cooked.

  • 7

    - Turn off the heat and add the butter. Then add the cheese mixture and stir until creamy.

  • 8

    - Serve the pasta with the tuna tartare on top, along with a drizzle of the parsley oil and some slices of white truffle.

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