This recipe comes from the same region that the Norcia Black Truffles are found in Umbria. The French black Burgundean truffle also works well for this dish. The town is also famous for it’s Pecorino Romano cheese.
- French sea salt
- 1 golf-ball sized fresh black Burgundean or winter truffle
- 2 T. extra-virgin olive oil
- 2 T. butter
- 5 anchovy fillets, patted dry and minced, preferably fresh or salt cured, not canned
- 5 medium garlic cloves, finely chopped
- 1/4 t. red pepper flakes
- 1/4 t. freshly ground black pepper
- 1 lb. fresh egg pappardelle pasta or fresh fettuccine or tagliatelle pasta (or highest quality dried, but it really won’t be the same)
- 1 c. finely grated Parmigiano-Reggiano or Pecorino Romanocheese
1. Bring a large pot of generously salted water to a boil over high heat.
2. Mince half of the truffles, setting them aside.
3. Heat the oil and butter in a large frying pan over medium heat until the butter foams. Add the minced truffles, anchovies, garlic, red pepper flakes, and black pepper and cook, stirring often, until fragrant, about 1 minute. Remove the pan from heat and set aside.
4. Drop the pasta into the boiling water and cook until al dente, about 2 minutes if fresh (or follow al dente directions if using dried). Using tongs, transfer the pasta directly into the reserved frying pan. Add 1 cup of the pasta water and toss over medium heat until the sauce thickens slightly and the pasta is coated.
5. Remove the pan from heat, add the cheese, and toss until the pasta is well coated. Taste and season with additional salt and black pepper as needed. Divide the pasta among 6-8 serving bowls and thinly shave or slice the remaining truffles over the pasta. Serve immediately.