BLACK TRUFFLE SPAGHETTI

BLACK TRUFFLE SPAGHETTI image

Yield 4

Number Of Ingredients 6

2 fresh black truffles or 2 canned (if you must)
2/3 cup Extra-Virgin Olive Oil
1 pound spaghetti
2 cloves garlic, minced
1/2 teaspoon salt
Grated Pecorino cheese (optional)

Steps:

If the truffles are dirty, brush them with a mushroom brush or a paper towel. Slice them very thin with a truffle slicer, a sharp knife, or on a box cheese grater. Place the truffles in a shallow dish and pour the olive oil over them. Cover them with plastic wrap, and allow them to remain at room temperature for several hours or overnight. Cook the spaghetti, following the package directions or the directions for freshly made pasta. While the spaghetti is cooking, heat 2 tablespoons of the oil in which the truffles are marinating in a large skillet, and cook the garlic until it is soft but not browned. Turn off the heat and add the remaining olive oil and the truffles. Drain the spaghetti, reserving 2 tablespoons of the cooking water. Add the spaghetti and the water to the skillet with the truffles. Reheat the mixture over very low heat just until it is hot. Stir in the salt. Transfer the mixture to a platter and serve immediately. Pass the cheese on the side.