| 2 fresh black truffles<\/td>\n | 2 cloves garlic, minced<\/td>\n<\/tr>\n |
| \u00bd cup extra virgin olive oil<\/td>\n | Salt<\/td>\n<\/tr>\n |
| 1 lb. spaghetti (dry)<\/td>\n | grated Pecorino cheese<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n Brush truffles very gently to clean them.\u00a0Using 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 \u00bd c truffle oil for this step, perhaps adding some porcini or other flavorful mushroom shavings, but it won\u2019t be quite the same.)<\/p>\n 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.\u00a0Do not burn the garlic.\u00a0Remove from the heat and add the truffles with the rest of the olive oil. (Truffles should never be \u201ccooked,\u201d just gently warmed so that you don\u2019t destroy their delicate flavor.)<\/em><\/p>\n 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.\u00a0 Serve with grated pecorino at the table.<\/p>\n Serves 4<\/p>\n","protected":false},"excerpt":{"rendered":" Ci scusiamo. Al momento non \u00e8 disponibile alcuna traduzione italiana per questa pagina. 2 fresh black truffles 2 cloves garlic, minced \u00bd cup extra virgin olive oil Salt 1 lb. spaghetti (dry) grated Pecorino cheese Brush truffles very gently to clean them.\u00a0Using a mandoline or truffle grater, slice truffles as thinly as possible into a … <\/p>\n |