Spaghetti with Blue Ridge Truffles

A bowl of spaghetti with truffles and cheese

5 from 2 votes

A simple bowl of pasta with truffles. Read the directions carefully as there's a few ways you can infuse extra truffle flavor into the dish. Serves 2 as a first course, snack, or lunch

Prep Time5

Infusing time8

Total Time8 5

Course: Appetizer, Main Course

Cuisine: Italian

Keyword: Truffles

Servings: Servings

Calories: 368kcal

Author: Alan Bergo

Equipment

1 3 quart pasta pot
1 10 inch saute pan

Ingredients

1 tablespoon unsalted butter
1 small clove garlic
1 oz finely chopped shallot
½ cup heavy cream
15 grams fresh truffle in one piece or one small ping-pong ball sized truffle
Splash of dry white wine
6 ounces cooked spaghetti or 3 oz dry
1 large egg yolk at room temperature
2-3 tablespoons grated pecorino cheese plus more for serving you can substitute parmesan here
Kosher salt to taste
Fresh ground black pepper to taste

Instructions

Infuse the cream and eggs

Take 5 grams (½ tablespoon) of chopped truffle and mix it into the cream and refrigerate overnight. Store some eggs in a jar with the whole truffle if possible, ideally for a few days.

Pasta

Bring the egg and cheese to room temperature.
Bring a pot of lightly salted water (1 teaspoon per quart) to a boil and add the spaghetti.
While the spaghetti cooks, make the sauce.
Finely chop the garlic and shallot and sweat in the butter for 3-4 minutes, until tender and translucent. Add the wine and reduce by half.
Add the truffle cream and bring to a simmer.
Dain the pasta and add 6 ounces of it to the pan with the cream and 1-2 tablespoons of pasta cooking water.
Heat the pan on medium-low for a minute or two, stirring to coat the noodles with sauce until barely thickened. Remove the pan from the heat, add the egg yolk, cheese, and a couple grinds of pepper and mix very well with tongs.
If the sauce looks loose, add a little extra cheese, if it’s too thick, add a spoonful of pasta water.
Taste the sauce and adjust the salt if necessary. Divide the pasta between two heated bowls, twirling the pasta into a small mound. Garnish the finished pasta with as many sliced truffles as you can, then eat.

Notes

For the biggest pop of truffle flavor with Blue Ridge Truffles use whole, thin slices. If you want to use a different truffle like French Black Truffles which taste stronger you can use thin julienne slices.

Nutrition