For the average home cook in the United States, finding fresh Italian black truffles can be challenging if not impossible. If you’re not already familiar with black truffles, consider this recipe an introduction to a gift from Nature until you have the opportunity to visit the Italian Piedmont during one of the truffle seasons. You need a jar of shaved Italian Black Truffles in olive oil found in Italian specialty stores and some supermarkets. (I used Finefood Ditmann brand Truffle Carpaccio). This dish is exceptionally easy and quick to prepare (less than 15 minutes total prep and cooking time) and makes a delicious first course for a more elaborate meal, or served as a light vegetarian-friendly meal along with a tossed green salad, or cooked veggies of choice. Close your eyes and breathe in and enjoy a taste of Italy. Buon appetito!

Fettuccini with Black Truffles
Yield 4 first course servings

INGREDIENTS

• 3-4 tablespoons of truffles in olive oil (drained, oil reserved)

• 2 tablespoons of truffle-infused olive oil

• 1 tablespoon butter (preferably unsalted)

• 1 clove of garlic sliced

• 1 pinch of red pepper flakes

• 6 ounces of fresh fettuccini pasta

• salt and black pepper to taste

• grated Grana Padano or Parmesan cheese

• chopped parsley for garnish (optional)

PREPARATION
While you bring a pot of water to a boil…

1. Add the butter and truffle oil to a saucepan over medium-low heat.

2. When the butter has melted, add the sliced garlic and a pinch of red pepper flakes.

3. Add the garlic slices and sautee until the garlic just begins to turn brown; remove the garlic slices.

4. Add the sliced truffles and stir for a minute; remove from the heat.

5. Add the fresh fettuccini to the boiling water and cook according to the directions on the package (usually about 2-3 minutes) until just tender.

6. Drain the pasta and add it to the truffle sauce over low heat and toss until the pasta is well coated with the sauce and the truffles are mixed in evenly.

7. Add salt and black pepper to taste.

8. Plate the truffle fettuccini garnished with chopped parsley and grated cheese.

Wine pairing: Medium-bodied red wines are traditionally paired with truffles: Nero d’Avola, Barbera, Pinot Noir, Barolo, or Burgundy wouldn’t overpower the truffles. For white wines, Pinot Grigio, Chardonnay, or Viognier would work.