If you haven’t already realised, we are well and truly obsessed with truffles. Their pungent aroma and earthy flavour are truly unique, and beautiful evidence of the precious jewels that nature can produce. This is a simple, quick and flavour packed recipe that celebrates truffle.
120ml extra virgin olive oil
2 garlic cloves, finely chopped
½ cup finely chopped flat leaf parsley
20g fresh black truffle, grated
¼ cup chopped skinless hazelnuts, lightly toasted
1 cup finely grated Parmigiano Reggiano cheese
Salt & cracked pepper, to taste
1. Bring a large saucepan of salted water to the boil. Add spaghetti and cook until “al dente” (cooked but firm to the bite).
2. While the spaghetti is cooking, place the oil and garlic in a large pan over low heat. Sauté the garlic for 1 minute or until fragrant. Be careful not to burn the garlic or brown it too much as it will become bitter.
3. Drain the spaghetti, reserving ¼ cup of the boiling liquid.
4. Add the spaghetti to the pan of oil and garlic, stirring gently and ensuring the oil has liberally and evenly coated the spaghetti.
5. Add the reserved pasta water to the pan.
6. Stir in the parsley, hazelnuts , ¾ cup of the Parmigiano and 15g of the grated truffle. Season with salt and pepper to taste. Gently stir until well combined.
7. Garnish each serving with remaining parmesan cheese and truffle shavings.
Food photography, story and recipe creation by Effi Tsoukatos & Caterina Sterrantino for the Sydney Food Sisters