Chickpea Spaghetti Cacio e Pepe with Truffle Butter

Romano cheese, reserved pasta water, cracked black pepper and truffle butter create a beautiful glossy sauce for this decadent pasta recipe.

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Cacio e pepe translates to “cheese and pepper”. This is a classic Italian recipe uses only a few ingredients, but is rich in flavor. This recipe deters slightly from tradition by using truffle butter which has a nutty quality that pairs well with Romano cheese and black pepper. This dish also uses Barilla chickpea pasta, which has a wonderful al dente texture, and is made entirely from chickpeas.

Ingredients 4 Servings


  • 1 box Barilla® Chickpea Spaghetti pasta
  • 4 tablespoons truffle butter
  • ½ cup Romano cheese, freshly grated
  • 2 teaspoons fresh coarsely milled black pepper
  • Sea salt to taste

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  • Bring a large pot of water to a boil, cook pasta according to package directions. 
  • Meanwhile, in a large bowl combine butter and black pepper.

  • Reserve ½ cup pasta cooking water and set aside. Drain pasta. 

  • Add pasta and ½ cup pasta water to bowl with butter mixture and combine.

  • Stir in cheese before serving.

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