Black Truffle Casarecce

Method

1. 1

   Gently clean the black truffle with a soft brush and a barely damp cloth. Do not soak it. Pat dry and reserve a few thin slices for garnish.

2. 2

   Grate the Parmigiano Reggiano finely so it melts smoothly. Mince the shallot very small.

3. 3

   Bring a large pot of water to a boil. Add salt only when the water is boiling.

4. 4

   In a wide pan, warm olive oil and half the butter over low heat. Add the shallot and cook 3–4 minutes until soft, not browned.

5. 5

   Add the crushed garlic for 30 seconds to perfume the fat, then remove it.

6. 6

   Pour in the cream and add 90 g / 3.2 oz pasta water. Simmer gently for 2 minutes until lightly thickened.

7. 7

   Cook the casarecce until al dente, usually 1 minute less than the package time.

8. 8

   Reserve more pasta water, then drain the pasta. Do not rinse.

9. 9

   Add the casarecce to the sauce and toss over low heat, adding pasta water little by little until glossy.

10. 10

    Turn off the heat. Add the remaining butter and Parmigiano Reggiano, stirring until the sauce becomes creamy and smooth.

11. 11

    Finely grate most of the black truffle into the pasta and fold gently for 20–30 seconds. Keep the heat off to preserve the aroma.

12. 12

    Serve immediately with shaved black truffle, black pepper, and a small sprinkle of Parmigiano.