Spaghetti with Black Summer Truffles (Spaghetti ai Tartufi Neri)
Adapted from Mary Ann Esposito, Ciao Italia
Yield: 4 servings
Ingredients
2 Black Summer Truffles
2/3 c Extra Virgin Olive Oil
2 cloves of garlic, finely minced
1 lb spaghetti
freshly grated Pecorino, to taste
Instructions
Rinse truffles under running water (or use a soft brush) to remove any dirt.
Thinly slice truffles using a truffle grater or on a box cheese grater. Place truffles in a shallow dish and pour the olive oil over them. Cover with plastic wrap, and allow oil to infuse for several hours or overnight.
Cook the spaghetti according to package directions.
While the spaghetti is cooking, heat 2 Tbsp of the infused oil in a large skillet. Cook the garlic until soft, but not brown. Turn off the heat and add the remaining infused oil and truffles.
Drain the spaghetti, reserving 2 Tbsp cooking water. Add the spaghetti and the water to the skillet. Reheat the mixture over very low heat until just hot (You do not want to cook the truffles.)
Generously sprinkle grated pecorino onto a large platter or pasta dish. Transfer spaghetti mixture to the dish and stir well to combine. Season with salt and freshly ground pepper. Serve immediately with additional grated pecorino on the side.