Dec 9, 2021

Black Truffle Pasta with Aged Parmigiano Reggiano

I've already used some fresh black truffle shavings on soft scrambled eggs and brioche toast. Happily, there's still a chunk of black truffle remained. This time around, I'm going all out, shaving all the remaining truffle all over my pasta.

Black truffle pasta with aged Parmigiano Reggiano -

Black truffle pasta with aged Parmigiano Reggiano

Ingredients (for two)?

  • 200 grams linguine pasta
  • 25 grams unsalted butter
  • 20 grams fresh black truffle
  • 20 grams aged Parmigiano Reggiano (plus extra for garnish)
  • 1 small garlic clove
  • Some pasta water
  • Some salt


Here's the original size of the fresh black truffles I bought. Each is about 18 to 20 grams, I used one whole small truffle for this recipe, guess that means half of small truffle per serving, quite luxurious.

Fresh black truffles

Grate the cheese and set aside for later use.

Grated Parmigiano Reggiano

Bring a big pot of water to a boil and season with pinches of salt. Transfer the pasta over and cook till al dente. Remember to scoop out some pasta water and save on the side in case we need it later on. Drain out the remaining pasta water when the pasta is ready.

While the pasta is cooking, peel and finely chop the garlic clove. Prepare a pan and transfer chopped garlic over. Also add in 25 grams of unsalted butter. 

Searing chopped garlic with unsalted butter

Turn to medium heat and the butter will slowly melt away. Lightly sear the garlic till aromatic but not burnt. Transfer drained pasta over along with grated cheese. Mix and taste, season with some salt. The amount of salt needed varies depending on the cheese too, so judge with your own preference. As for myself, I used about 1 teaspoon of salt here.

Mixing pasta with garlic butter and cheese

If the mixture appears too dry, remember to pour some pasta water we saved earlier to slightly loosen the pasta. I only added about 2 tablespoons of pasta water. 

Black truffle pasta with aged Parmigiano Reggiano

Plate and grate some more cheese right on top. Also shave the black truffle all over, serve immediately.

Black truffle pasta with aged Parmigiano Reggiano

Usually I wouldn't involve garlic here because the scent might be too strong and overpowering the delicate fresh truffle. That's why I used only 1 "small" garlic clove and make sure to "gently" sear the garlic. That extra boost of aroma can actually provide more layers to the dish without jeopardizing the precious truffle scent. 


Another recipe using fresh black truffle:

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