Easy and tasty: this is how you make divine truffle pasta at home
Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: this is how you make divine truffle pasta at home.
’At night, you can really wake me up for truffle: so delicious. And yet I don't cook with it at home very often. Often the truffle tastes very fake or just too overpowering (that's often especially the smell), but when I recently ordered truffle pasta in a restaurant, I couldn't get it out of my head. I had to make this at home.
Ingredients
– pasta of your choice
– truffle tapenade (for example from Tartuforo)
– grated pecorino cheese (from one wedge)
– 100 grams of butter
– 1 clove of garlic
– white truffle oil
– optionally: chestnut mushrooms
And so it happened: sometimes it really is all in the simplicity because this dish is truly divine delicious. Luckily, I immediately made a gigantic pot, so my freezer is currently bursting at the seams with truffle pasta. And of course, I’m sharing the recipe with you.
The recipe for the easiest and tastiest truffle pasta
- Bring water to a boil with plenty of salt in it. I chose spaghetti myself, but it can of course be any pasta of your choice. Cook the pasta al dente.
- Put 100 grams of butter in a (large, deep) pan and add the garlic. Then add the chestnut mushrooms if desired, and then add the truffle tapenade.
- Drain the pasta (when it's ready) and save a glass of pasta water.
- Add the pasta to the pan and add 3/4 of the pecorino cheese. Side note: I am intensely fond of cheese, so I ended up grating the whole block (if that's a good verb).
- Add the pasta water.
- Before serving: drizzle some white truffle oil over it and add some more pecorino cheese.
- Tadaaaa!
Seriously: thank me later, because this is too delicious.
