SPAGHETTI AI TARTUFI NERI
Spaghetti ai Tartufi Neri (aka Spaghetti with Black Truffles) is one of Umbria's most quietly extraordinary dishes. Earthy, silky, and deeply aromatic — it delivers a flavour that feels far beyond the sum of its parts. And you can have it any night of the year. While truffles are one of the world's most elusive ingredients, you can celebrate this Italian classic with our own pure Truffle Oil, that steeps ripe truffles for extended periods of time in extra virgin olive oil.
INGREDIENTS:
DIRECTIONS:
Bring a large pot of well-salted water to a boil. Cook spaghetti until just shy of al dente — it will finish in the pan. While the pasta cooks, warm the Truffle and Garlic oils in a large skillet over low heat. If using fresh garlic add now and barely cook for 2 to 3 minutes. Remove from heat. Drain spaghetti, reserving half cup of pasta water. Add spaghetti directly to the skillet with a splash of pasta water. Return to low heat, tossing continuously until the strand is coated and the sauce is silky. Remove from heat. Add cheese in two additions, tossing between each. Add pasta water as needed to maintain a fluid, coating consistency. Plate immediately. Finish with Black Truffle Sea Salt, black pepper and a few drops of Black Truffle oil as desired.
