Spaghetti with Truffles Recipe

What would you do if you had one black truffle? Would you use it sparingly, or use it all up in one amazing meal?  Amazing meal, obviously.  According to Marcella Hazan, “This dish should be reserved for lovers“. Yes, yes indeed reading that was enough to convince me this was the recipe to use my one truffle with. Plus, I am a sucker for pasta.

I like this dish because it is so simple that I was really able to taste the truffle on it’s own.   Pungent, earthy and very mushroom like.  Delicious.  I have never bought or used truffle oil before but I have already sourced some in Vancouver and can’t wait to try more!   I understand that canned truffles can also be pretty good, any suggestions? There some great suggestions on Wednesday, I am sure risotto would be delicious, but what is your favorite way to use truffles?

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Pasta with Truffles

(serves 2)

1 fresh black truffle3 tablespoons good quality olive oil1 clove garlic, peeled and crushed1 anchovy, mincedsalt200g imported Italian spaghetti

Brush the truffle well and pat dry.  On the finest side of your grater grate the truffle into a heavy bottom pan (I used a small cast iron dutch oven).  Slowly whip in the olive oil with a wooden spoon while you stream it in.

Turn the heat on to low, add the garlic and anchovy, and cook, stirring regularly, for 10 minutes.  Remove from heat and salt to taste.  Discard garlic. Cook the spaghetti as per the package directions, strain and toss with the sauce.