Black Truffle Bucatini

Method

1. 1

   Clean the black truffle gently with a soft brush or slightly damp cloth. Do not soak it. Pat dry, then shave part of it thinly and finely grate the rest.

2. 2

   Bring a large pot of water to a rolling boil. Salt it well so the pasta can absorb flavor while cooking.

3. 3

   Warm the olive oil and butter in a wide pan over low heat. Add the crushed garlic and let it perfume the fat for 1–2 minutes without browning.

4. 4

   Remove the garlic. Add the finely grated truffle to the warm butter and oil. Stir gently for 30 seconds, keeping the heat low to protect the aroma.

5. 5

   Cook the bucatini until very al dente, about 2 minutes less than the package time. Reserve pasta water before draining.

6. 6

   Transfer the bucatini directly into the truffle pan. Add a ladle of pasta water and toss over low heat.

7. 7

   Sprinkle in the Parmigiano Reggiano gradually while tossing, adding more pasta water as needed to create a silky sauce.

8. 8

   Season with black pepper and taste before adding extra salt. The cheese and pasta water may already be salty.

9. 9

   Keep tossing until the sauce lightly coats every strand and the bucatini finish cooking in the pan.

10. 10

    Turn off the heat and rest for 1 minute so the sauce settles and becomes glossy.

11. 11

    Plate the bucatini in warm bowls, twisting the pasta into neat nests.

12. 12

    Finish with fresh black truffle shavings, a little Parmigiano, and a few drops of extra virgin olive oil.