20 minutes
Indulge in the opulence of black truffles with this luxurious spaghetti dish, perfectly complemented by the rich flavors of cacio di Roma cheese and a golden truffle-infused butter.
quarts
tablespoons
tablespoons
Black Truffles In Oil, drained, chopped
0 oz
0 lb
Cacio Di Roma Cheese, finely grated
0 oz
1. Pasta Water Prep
In a large pot, bring 6 quarts of water to a rolling boil. Add 3 tablespoons of kosher salt to season the water.
2. Truffle Butter Creation
While the water heats, melt the butter in a separate large pot over medium-high heat. Watch it closely as it turns golden and releases a nutty aroma, which should take about 2 minutes. Gently fold in the black truffles to infuse the butter, then remove the pot from the heat to avoid overcooking the delicate truffles.
3. Cooking the Spaghetti
Once the water is boiling, carefully add the spaghetti, stirring occasionally to prevent sticking. Cook until the pasta is just al dente, following the package instructions for exact timing.
4. Pasta and Sauce Union
Drain the cooked spaghetti, making sure to save about ½ cup of the pasta cooking water for the sauce. Add the drained pasta directly into the pot with the truffle butter, pouring in ¼ cup of the reserved pasta water to marry the flavors. Over medium heat, toss everything together, ensuring each strand is luxuriously coated. If the sauce seems too thick, gradually add a little more pasta water until the desired consistency is reached.
5. Final Touch and Serve
Once the spaghetti is thoroughly coated with the truffle butter sauce, taste and adjust the seasoning with a pinch more kosher salt if needed. Transfer the spaghetti to a warm serving bowl. Invite your guests to sprinkle their portions with the freshly grated cacio di Roma cheese for a creamy finish.
Introduce a protein such as pan-seared prawns to the dish. The sweetness of the prawns complements the depth of the truffles, adding a luxurious seafood twist.
Add thin slices of prosciutto or speck to the pasta. The saltiness and savoriness of the cured meat with the truffle are a match made in heaven.
Shavings of high-quality prosciutto or a scattering of pancetta cubes can add a salty, savory depth. For a seafood twist, consider gently folding in some sautéed shrimp or seared scallops just before serving.
Replace some of the black truffles with a variety of wild mushrooms. Sauté the mushrooms in garlic and olive oil and finish with truffle oil instead of fresh truffles for an earthy, umami-packed variant.
Introduce fresh herbs such as tarragon, chervil, or parsley. The anise-like flavor of tarragon or the fresh green notes of parsley can provide a delightful contrast to the deep flavors of the truffle.
Use the best black truffles you can find. Fresh are ideal, but if using preserved, choose a reputable source. Artisanal dried spaghetti or fresh pasta will significantly enhance the dish.
Shave the truffle into wafer-thin slices using a truffle slicer or sharp knife to maximize aroma.
Cook spaghetti al dente in well-salted water. Reserve pasta water for creating a silky sauce that clings to the pasta.
Avoid overheating truffles as they can lose their aroma. Warm them gently with the pasta and add them at the last moment before serving.
Keep the sauce simple to not overpower the truffles. A butter and pasta water emulsion is ideal for coating the spaghetti.
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