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| 2 fresh black truffles | 2 cloves garlic, minced |
| ½ cup extra virgin olive oil | Salt |
| 1 lb. spaghetti (dry) | grated Pecorino cheese |
Brush truffles very gently to clean them. Using a mandoline or truffle grater, slice truffles as thinly as possible into a bowl, pour in the olive oil, and cover with plastic wrap. Allow mixture to sit at room temperature for a few hours to infuse the truffle flavor into the olive oil. (If you cannot find fresh truffles, substitute ½ c truffle oil for this step, perhaps adding some porcini or other flavorful mushroom shavings, but it won’t be quite the same.)
Cook the spaghetti according to package instructions. Remove 2 tablespoons of the truffle olive oil (with no truffles) and heat it in a skillet with the garlic, gently cooking the garlic until softened. Do not burn the garlic. Remove from the heat and add the truffles with the rest of the olive oil. (Truffles should never be “cooked,” just gently warmed so that you don’t destroy their delicate flavor.)
When the spaghetti is cooked, drain and add to the truffle and olive oil along with a splash of the cooking water, and gently reheat over very low heat. Serve with grated pecorino at the table.
Serves 4