She Strengthens

Truffle Pasta Perfection

Freshness Matters

When it comes to truffles, freshness is key. To maximize their flavor and aroma, we chop some into the sauce and reserve the rest for a stunning garnish. Thinly shave these remaining truffles over the finished pasta for a truly unforgettable dish.

Selecting the Best Ingredients

For this recipe, fresh pasta is ideal due to its ability to absorb the sauce and its tender texture. If using dried pasta, reduce the amount to 12 ounces. Fresh truffles are available from December to February and can be found at gourmet grocers. For a more affordable option, try truffles packed in jars – just avoid those packed in oil, as they lack the same texture and aroma.

Special Equipment

To achieve that perfect shave, professionals use a small slicer. Alternatively, you can use a mandoline or a sharp knife to get the job done.

A Romantic Recipe

This dish was featured in our Valentine’s Day All-Star Recipes collection. It yields 4 servings as a main course or 6 as a starter, and can be prepared in just 30 minutes.

Easy yet Elegant

Here’s what you’ll need:

• Kosher salt
• 2 ounces fresh black winter truffles
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 5 anchovy fillets, patted dry and finely chopped
• 5 medium garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper
• 1 pound fresh fettuccine or tagliatelle pasta
• 2/3 cup finely grated Parmesan or Pecorino Romano cheese

Step-by-Step Instructions

1. Bring to a Boil
   Bring a large pot of generously salted water to a boil over high heat.
2. Prepare the Truffles
   Finely chop half of the truffles; set aside.
3. Sauté the Aromatics
   Heat the oil and butter in a large frying pan over medium heat until the butter foams. Add the chopped truffles, anchovies, garlic, red pepper flakes, and measured black pepper. Cook, stirring often, until fragrant, about 1 minute. Remove the pan from the heat and set it aside.
4. Cook the Pasta
   Drop the pasta into the boiling water and cook until it’s al dente, about 2 minutes. Using tongs, transfer the pasta directly to the reserved frying pan. Set it over medium heat, add 1 cup of the pasta cooking water, and toss until the sauce thickens slightly and the pasta is coated.
5. Add the Finishing Touches
   Remove the pan from the heat, add the cheese, and toss until the pasta is well coated. Taste and season with additional salt and black pepper as needed. Divide the pasta among 4 or 6 serving bowls and thinly shave or slice the remaining truffles over the pasta. Serve immediately.