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Bowl of Molise tonnarelli pasta topped with shaved black truffle and grated Pecorino on a linen cloth

Molise Pasta with Truffles

A traditional Molise-style pasta with black truffle, butter, anchovy, and Pecorino. Ready in 40 minutes with just a handful of ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 400 g tonnarelli or spaghetti alla chitarra or dry spaghetti
  • 60 g unsalted butter European-style, high-fat
  • 1 clove garlic peeled, left whole
  • 2 fillets anchovy fillets in oil optional, drained
  • 30 g black truffle fresh or jarred in oil, cleaned
  • 40 g Pecorino Romano freshly grated, plus extra to serve
  • to taste fine sea salt
  • to taste black pepper freshly ground

Method
 

  1. Bring a large pot of water to a boil. Salt it generously, then add the tonnarelli and cook according to packet instructions until al dente.
  2. While the pasta cooks, melt the butter in a wide skillet over low heat. Add the whole garlic clove and anchovy fillets, if using. Stir gently for 2 to 3 minutes until the anchovies dissolve and the butter smells faintly nutty. Do not let the butter brown.
  3. Remove the garlic clove and discard it. Keep the pan on the lowest heat setting.
  4. Reserve 1 cup of pasta cooking water, then drain the pasta.
  5. Add the drained pasta to the skillet and toss to coat in the butter. Add a splash of pasta water and toss again until the sauce looks glossy and clings to the pasta.
  6. Remove the pan from the heat completely. Grate half the truffle over the pasta using a microplane and toss once more. The residual heat will release the aroma without burning off the fragrance.
  7. Add the grated Pecorino and a few grinds of black pepper. Toss gently until the cheese melts into the sauce.
  8. Divide between four warm bowls. Shave the remaining truffle over each portion using a mandoline or sharp knife. Serve immediately with extra Pecorino on the side.

Notes

Truffle quantity can be adjusted to taste and budget. Even 15 g of good-quality jarred black truffle gives a clear, earthy flavor when used correctly.