Fresh black truffles are expensive. So to get the most mileage out of them, we finely chop some into the sauce here. Top the finished pasta with the remaining truffles, thinly shaved.
What to buy: Fresh pasta is ideal in this recipe because it soaks up the sauce readily and has a soft, supple texture. If you’re using dried pasta, reduce the amount to 12 ounces.
Fresh truffles are available from the end of December through the end of February and can be purchased at gourmet grocers or online. Truffles packed in jars are a less expensive substitute, but don’t purchase ones that are packed in oil, because their texture is softer and their flavor less aromatic.
Special equipment: The pros use a small slicer to thinly shave fresh truffles. You can also use a mandoline or a sharp knife.
This dish was featured as part of our Valentine’s Day All-Star Recipes.
by Chowhound Editors | Want to make the best...