Nov 9 2015

Classic White Truffle Pasta

by Kathryn Budig


Pimped Out Buttered Noodles


I just had the week of a lifetime. I traveled all over Italy with Lucini Italia to see Italy through their eyes and enjoy the olive harvest. I plan on sharing much more about this trip soon, but immediately need to share my truffle foraging experience. We had a gorgeous morning in Tuscany with a local truffle forager and his amazing truffle dog, Alba. We took our bounty back to the kitchen where Riccardo Scarpellini and his wife prepared an amazing truffle lunch for us.

The best part—it was SO simple. That’s what I learned from Italy. Keep your food simple. Want to make it taste amazing? Use phenomenal ingredients, always use high grade extra virgin (MUST be EXTRA VIRGIN) olive oil, and in this case—TRUFFLES.

We watched him prepare the meal containing our slobber by sipping on a gorgeous Pinot Nero. The ingredients were simple and the resulting meal—divine.

Don’t be mislead, this meal may be simple, but it is incredibly special. Truffles aren’t always the most available (or cheap) item to find, but if you do, share this meal with someone or people you love. I highly recommend NOT using truffle oil as a replacement because it is misleading—it’s a chemical nightmare, composed of artificial flavor aka NOT truffles. Real truffles are incredibly fragrant, but quite soft on the palate.

If you can’t find a truffle right now, tuck this recipe away. Or, enjoy some decadent yet simple pasta:) Buon Appetito!


Classic White Truffle Pasta

serves 4

2 9oz. packages fresh fettuccine*

1 white truffle (slightly smaller than a golf ball)

1 stick grass-fed butter or 8 tablespoons ghee

1/2 cup grated Parmigiano Reggiano

extra virgin olive oil to taste**

sea salt and fresh cracked black pepper to taste

*If you happen to be gluten/grain-free Cappellos makes an amazing grain-free pasta


Clean your truffle well and slice off 1/4. Place into a mortar and crush well with a pestle until it turns into a paste. Shave the remaining truffle with a truffle shaver or mandolin on the thinest setting. Reserve the slivered pieces.

Melt your butter or ghee in a large casserole pan over heat or in the oven. Stir in truffle paste and a sprinkle of sea salt.

Bring a large pot of salted water to a boil. Separate your fresh pasta strands and add to boiling water for 2-3 minutes or until al dente. Use tongs to transfer the pasta into the warm truffle butter (completely fine for some of the pasta water to transfer over, in fact it’s preferred). Drizzle generously with extra virgin olive oil and mix well with a wooden spoon. Transfer the pasta onto individual plates and garnish with shaved truffles, Parmigiano Reggiano, sea salt, fresh pepper and another flourish of extra virgin olive oil.

Eat immediately and don’t forget to breathe in-between bites.



Foraging truffles in Tuscany with Alba!


Riccardo Scarpellini and his wife preparing glorious, glorious truffle pasta.



Happy Kathryn.