Elegant Italian pasta / gourmet first course
A refined, creamy pasta dish where rustic Sardinian gnocchetti meet the deep aroma of black truffle. The sauce is simple and elegant: butter, Parmigiano Reggiano, a little pasta water, and freshly shaved truffle for a gourmet finish.
Recipe video
Gently brush the black truffle with a soft brush or slightly damp cloth. Do not soak it. Shave most of it thinly and keep a small piece for the final garnish.
Bring a large pot of water to a rolling boil. Add salt generously so the water tastes pleasantly seasoned.
Add the gnocchetti sardi and stir immediately so they do not stick to the bottom.
While the pasta cooks, warm the olive oil and butter in a wide pan over low heat.
Add the lightly crushed garlic clove and let it perfume the butter for 1 minute without browning.
Remove the garlic and keep the heat very low. The butter should stay pale, glossy, and fragrant.
Reserve about 250 ml / 8.5 fl oz pasta water before draining, even if you may not use all of it.
Drain the pasta 1 minute before the package time, keeping it slightly firm.
Transfer the pasta directly into the pan with the truffle butter.
Add 60 ml / 2 fl oz hot pasta water and toss until the pasta begins to look creamy.
Turn off the heat, add the grated Parmigiano Reggiano, and toss quickly to emulsify.
Add a little more pasta water only if needed, until the sauce lightly coats every gnocchetto.
Fold in most of the shaved black truffle and season with black pepper.
Serve immediately in warm plates with extra truffle shavings, a little Parmigiano, and a final glossy touch of butter if desired.
