Spaghetti with Black Truffles (Spaghetti ai Tartufi Neri)
Author: Mary Ann Esposito
  • 2 fresh black truffles (or 2 canned, if you must)
  • 2/3 Cup extra-virgin olive oil
  • 1 pound spaghetti
  • 2 cloves garlic; minced
  • 1/2 teaspoon salt
  • grated Pecorino cheese; (optional)
  1. If the truffles are dirty, brush them with a mushroom brush or a paper towel. Slice them very thin with a truffle slicer, a sharp knife, or on a box cheese grater. Place the truffles in a shallow dish and pour the olive oil over them. Cover them with plastic wrap, and allow them to remain at room temperature for several hours or overnight.
  2. Cook the spaghetti, following the package directions or the directions for freshly made pasta.
  3. While the spaghetti is cooking, heat 2 tablespoons of the oil in which the truffles are marinating in a large skillet, and cook the garlic until it is soft but not browned. Turn off the heat and add the remaining olive oil and the truffles.
  4. Drain the spaghetti, reserving 2 tablespoons of the cooking water. Add the spaghetti and the water to the skillet with the truffles. Reheat the mixture over very low heat just until it is hot. Stir in the salt. Transfer the mixture to a platter and serve immediately. Pass the cheese on the side.
This recipe yields 4 servings.

Comments: Black truffles are known as trifolati in Umbrian dialect. One of the easiest and most tasty uses for them is in spaghetti ai tartufi neri, spaghetti with black truffles. To get the most flavor soak the shaved truffle slices in a good extra virgin olive oil for a day before putting the dish together.

Source: Ciao Italia at

Per Serving (excluding unknown items): 742 Calories; 38g Fat (46.0% calories from fat); 15g Protein; 85g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 275mg Sodium. Exchanges: 5 1/2 Grain(Starch); 0 Vegetable; 7 Fat.

NOTES : Recipe from "Ciao Italia In Umbria" by Mary A. Esposito, (St. Martin's Press, 2002)
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