Entree: Italy – Umbria – Strangozzi al Tartufo (Thick hand-rolled Umbrian pasta dressed simply with black truffle and Pecorino)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

- 12 oz (340 g) strangozzi (if unavailable, use thick spaghetti or pappardelle cut into long strips)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (28 g) unsalted butter
- 2 garlic cloves, about 0.2 oz (6 g), thinly sliced
- 1/3 cup (80 ml) dry white wine (optional)
- 0.7 oz (20 g) fresh black truffle, thinly shaved, plus extra for finishing
- 1/2 cup (50 g) finely grated Pecorino Romano or Parmigiano-Reggiano
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped flat-leaf parsley (optional)

Instructions

1. Bring a large pot of salted water to a rolling boil and cook the strangozzi until al dente according to package or fresh pasta timing. Reserve 1 cup (240 ml) pasta cooking water before draining.
2. While the pasta cooks, warm the olive oil and butter in a wide skillet over medium heat. Add sliced garlic and sauté briefly until fragrant and just starting to color; remove garlic if you prefer only the infused oil.
3. Deglaze the pan with the white wine, if using, and let it reduce by half. Add a few tablespoons of reserved pasta water to create a silky sauce base.
4. Add the drained pasta to the skillet and toss vigorously with the sauce, adding reserved pasta water a little at a time as needed to coat the strands. Stir in the grated Pecorino and continue tossing until creamy and cohesive.
5. Remove from heat and fold in most of the shaved black truffle, reserving some for garnish. Season with salt and freshly ground black pepper to taste and sprinkle with chopped parsley if using.
6. Serve immediately, finishing each plate with additional truffle shavings and a final drizzle of extra-virgin olive oil if desired.