Easy and delicious: how to make divine truffle pasta at home

You can really wake me up in the middle of the night for truffle: it’s that delicious. And yet I don’t cook with it at home very often. Often, the truffle ends up tasting very fake, or overly dominant (usually, it’s mainly the smell). But when I recently ordered truffle pasta at a restaurant, I couldn’t get it out of my head. I just had to make it at home too.

And so it happened: sometimes it really is all about simplicity, because this dish is absolutely divine. Luckily, I made a gigantic pan straight away, so my freezer is currently bursting at the seams with truffle pasta. And of course I’m sharing the recipe with you.

The recipe for the easiest and most delicious truffle pasta

• Bring water to a boil with plenty of salt. I chose spaghetti, but of course you can use any pasta you like. Cook the pasta al dente.
• Put 100 grams of butter in a (large, deep) pan and add the garlic. Then add the chestnut mushrooms, if using, followed by the truffle tapenade.
• When the pasta is ready, drain it and reserve a glass of pasta water.
• Add the pasta to the pan and add 3/4 of the pecorino cheese. Side note: I absolutely love cheese, so I ended up grating the entire block (if that’s the right verb).
• Add the pasta water
• Before serving: drizzle some more white truffle oil over it and add some more pecorino cheese
• Tadaaaa

Seriously, thank me later, because this is ridiculously delicious.

Read also:

• You’ll want this: Jean Bâton truffle dip
• The ultimate truffle guide
• The Netherlands, truffle country? Wild truffles have been found here for the first time!