If you’re not sure what a black truffle is, it’s a type of mushroom that grows in the soil mostly in Europe. If you know what they are, then you know they’re expensive, frustrating to grow and very rare.
I’m lucky enough to have a produce guy who ordered them in from Spain! I was so excited to get it and try cooking with one because I’ve heard of a black truffle, but I had never held one before.
Since I wanted to experience the natural flavor of the truffle, I decided to cook it with a butter and garlic pasta dish. It was very simple, but the flavors were amazing!
To start, you’ll want to clean the truffle. You can do this by simply putting the truffle into a bowl of warm water, no soap. Let it soak for a little and then I take it out and rub off the outsides under running warm water.
Black Truffle Pasta
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 1/3 cup thinly sliced truffle (I use a mandoline to slice the truffle)
- 3 tbs olive oil
- 3 tbs butter (divided into 1 tbs pieces for even melting)
- 1 tbs minced garlic
- spaghetti noodles
- 2 tbs parsley
- 1/3 cup parmesan cheese
- In a pot of boiling water, cook the spaghetti noodles until tender. Once done, drain and set aside.
- In a large skillet on medium heat, add the olive oil and butter, stirring until it’s all melted and combined.
- Add the slices of black truffle and minced garlic.
- Once they start to bubble and sizzle, reduce the heat to medium low so you don’t burn the butter, garlic or truffle.
- Once the truffle gets to be a little crispy (not burnt!), add in the drained noodles and using tongs, stir and toss around until the noodles are completely coated in the truffle mixture.
- Sprinkle with parsley and parmesan cheese, stirring until coated.
- Serve immediately.