Black Truffle Conchiglie

Method

1. 1

   Brush the black truffle gently with a soft brush or barely damp cloth, then pat it completely dry.

2. 2

   Finely grate about half of the truffle and reserve the rest for thin shavings at the end.

3. 3

   Bring a large pot of water to a rolling boil, season with salt, and add the conchiglie.

4. 4

   Cook the pasta until just al dente, stirring often so the shells do not stick together.

5. 5

   While the pasta cooks, melt the butter in a wide pan over low heat with the crushed garlic clove.

6. 6

   Remove the garlic as soon as it smells fragrant, before it browns.

7. 7

   Add the cream to the pan and warm gently for 1–2 minutes without boiling.

8. 8

   Stir in the grated truffle and a small splash of pasta water to loosen the sauce.

9. 9

   Drain the pasta, keeping at least 120 ml / 4 fl oz of pasta water aside.

10. 10

    Toss the conchiglie in the sauce over very low heat, adding Parmigiano gradually and enough pasta water to make a glossy coating.

11. 11

    Finish with black pepper, plate immediately, and top with truffle shavings, Parmigiano flakes, and a thin drizzle of olive oil.