Pasta With Black Truffle Recipe

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This simple black truffle recipe will make you fully appreciate the earthy taste of the famous black truffle – effectively a wild mushroom. Fresh tagliatelle, butter and freshly grated Parmigiano Reggiano is all you need to make the most of its oaky, nutty and world celebrated flavour.

What is a truffle

Truffles are wild mushrooms that grow underground, their taste is very special and either you love it or hate it…personally, I LOVE IT!

They have a hearty nutty taste which can be more or less intense depending on the variety.

There are 4 main types of truffles:

1. Black truffle which is found from September to April. It is black and wrinkled on the outside and blackish purple inside with a characteristic white grain. The most valuable types are found in Perigord in France, Norcia and Spoleto in Italy
2. Truffle Aestivum, a less valuable black truffle can be found from June till September. Similar to the other black truffle on the outside, but can be distinguished once open as the inside is light brown. This is the truffle I have used in this recipe.
3. Bianchetto or Mazzola is a white truffle found from January to March. It can be confused with the white truffle, but its flavour is not as refined and not as valuable. It has a slightly garlicky taste. The colour is very similar to the white truffle but becomes darker when matured.
4. White truffle or Alba truffle – this is the most refined and expensive truffle. Its price is the same as gold. White truffles from Alba cost between $ 5000 and $ 10 000 per pound depending on their availability. Found from August until January they are small and have a silky white yellowish skin and a very distinctive aromatic flavour.

Why are truffles so expensive?

Truffles are expensive because they cannot be cultivated. Many techniques have been tried and tested, but have always given poor results.

Truffles, therefore, can only be found in the wild and because they grow under the ground they are very difficult to find.  Searching for truffles is a very specialized skill and requires extensive training and is a considerable investment.

There are some special dog breeds with an acute sense of smell that are trained to sniff and detect truffles from a distance. Only expert truffle hunters succeed in their quest to find them.

How to use truffles

Because you want to preserve and enhance their flavour, truffles should be served with ingredients that will not overpower their taste. Their best companions are:

• Parmigiano Reggiano cheese or any other mild flavoured cheese like Taleggio or Brie
• Butter
• Eggs
• Pasta
• Potatoes
• Gnocchi
• Rice

You can store your truffle in rice, salt or oil and they will release their flavour into whatever they are stored in. However, do not store in this way for more than a few days as they will lose their flavour.

Usually, I cook truffle at low/medium heat with butter to release their flavour, I also add some freshly shredded raw truffle over the final dish.

How to clean a truffle

1. To clean the truffle immerse it into a bowl of lukewarm water and brush off the dirt with a vegetable brush
2. Change the water and rewash a second time until all the dirt is gone

Pasta black truffle recipe

1. Once cleaned, shred the truffle into thin slices
2. Melt the butter in a frying pan at a medium/low temperature
3. Add the shredded truffle and let it simmer for a few minutes
4. Now you can add the white wine if you wish, this is optional
5. In the meantime boil the pasta and when it is ready add it to the frying pan
6. You can also add 1 tbsp of the pasta water
7. Stir well until the pasta is well seasoned with the truffle and the butter
8. Transfer into a serving dish and add the freshly grated Parmigiano Reggiano

Tips for making the best pasta with truffle

• • Use the truffle as soon as possible as their flavour diminishes with time once they are picked from underground
  • Use a good quality butter
  • Pasta should be fresh tagliatelle. Either make it yourself or buy it fresh from a shop
  • Use only the original Parmigiano Reggiano and grate it freshly over the finished dish.

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5 from 3 votes

Black Truffle Recipe Pasta

This simple black truffle recipe will make you fully appreciate the earthy taste of the famous black truffle - effectively a wild mushroom. Fresh tagliatelle, butter and freshly grated Parmigiano Reggiano is all you need to make the most of its oaky, nutty and world celebrated flavour.

Prep Time5 mins

Cook Time10 mins

Course: Pasta

Cuisine: Italian

Keyword: black truffle pasta, black truffle recipe, fresh truffle pasta

Servings: 5 people

Calories: 568kcal

Author: Laura Tobin

Ingredients

• 4 oz fresh truffle
• 3 oz butter
• 1 cup freshly grated Parmesan
• 1 lb fresh tagliatelle
• 1 tbsp salt pasta water
• 1 pinch salt truffle
• 1/2 cup dry white wine optional

US Customary - Metric

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Instructions

Cleaning the truffle

• To clean the truffle immerse it into a bowl of lukewarm water and brush off the dirt with a vegetable brush
• Change the water and rewash a second time until all the dirt is gone

Making the sauce

• Melt the butter in a frying pan at a medium/low temperature
• Add the shredded truffle and let it simmer for a few minutes
• Now you can add the white wine if you wish
• In the meantime boil the pasta and when it is ready add it to the frying pan
• You can also add 1 tbsp of the pasta water
• Stir well until the pasta is well seasoned with the truffle and the butter
• Transfer into a serving dish and add the freshly grated Parmigiano Reggiano

Video

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Notes

Tips for making the best pasta with truffle

• • Use the truffle as soon as possible as their flavour diminishes with time once they are picked from underground
  • Use a good quality butter
  • Pasta should be fresh tagliatelle. Either make it yourself or buy it fresh from a shop
  • Use only the original Parmigiano Reggiano and grate it freshly over the finished dish.

Nutrition

Nutrition Facts

Black Truffle Recipe Pasta

Amount Per Serving

Calories 568 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 13g81%

Cholesterol 126mg42%

Sodium 1882mg82%

Potassium 376mg11%

Carbohydrates 70g23%

Fiber 4g17%

Sugar 2g2%

Protein 21g42%

Vitamin A 635IU13%

Calcium 280mg28%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

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