How to Make Truffle Pasta

Truffles are one of my favourite ingredients to enjoy on a steak, with pasta and even on pizza. They have a magical and seductive aromatic earthy fungus taste and aroma.

Recently, I joined Chef Giuseppe at Nache Restaurant, owned by the wonderful Dimarco family, to make their infamous truffle pasta or pasta al tartufo.

Once aproned up and at the stove, Giuseppe instructed his new sous chef each step of the way...

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Step 1: Place a high-sided frying pan over the heat and add a spoonful of butter.

Step 2: Add a half ladle of vegetable stock as needed throughout the cooking to ensure moisture.

Step 3: Add a pour of truffle oil, interestingly made by the supplier of the truffles (more about that on another blog when I go truffle hunting!).

Step 4: Stir gently to make a beautiful sauce

Step 5: Add your pasta of choice —we chose spaghetti —and stir with a smile.

Step 6: To develop flavour and ensure even cooking, sauté the dish —simply 'tossing'.

Step 7: Give the chef a glass of something wet and cold as a reward for no accidents during the saute.

Step 8: Plate up... twist the spaghetti in a ladle using a large fork, then transfer it across to the serving plate.

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Step 9: Grate fresh truffle onto the pasta to finish the dish.

Step 10: Eat and enjoy, preferably with a glass of Sicily's finest Frapatta, a local red grape varietal with great aromatic delicacy and, for me, the best pairing.

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For me, 'pasta al tartufu' is one of the most aromatic and romantic of Sicilian dishes. It may be time to make plans for the weekend, whether at Nache (+39 035 0530 9771) or at home.

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