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Overhead view of umbrichelli al tartufo with glossy butter sauce, fresh truffle shavings, and parsley on a pale ceramic plate.

Umbrichelli al Tartufo: Handmade Umbrian Truffle Pasta

Thick Umbrian umbrichelli tossed in a butter and black truffle sauce with garlic, anchovy, and a splash of pasta water.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course (Pasta)
Cuisine: Italian (Umbrian)
Calories: 640
Ingredients Method Notes

Ingredients
  

For the pasta
  • 400 g Umbrichelli (dried) or stringozzi, pici, or thick bucatini
  • Fine sea salt to taste; for the pasta water
For the truffle sauce
  • 70 g Unsalted butter
  • 3 tbsp Extra virgin olive oil
  • 3 Garlic cloves thinly sliced
  • 2 Anchovy fillets packed in oil, finely chopped
  • 60 ml Dry white wine Grechetto or Orvieto if you have it
  • 2 tbsp Black truffle paste
  • 20 g Fresh black truffle shaved, or extra truffle paste if unavailable
  • 2 tbsp Flat-leaf parsley finely chopped
  • Black pepper to taste; freshly cracked
  • 30 g Parmesan finely grated, optional

Method
 

Cook the Umbrichelli
  1. Bring a 6-quart / 5.7 L pot of water to a boil and salt it generously, it should taste like the sea.
  2. Add the umbrichelli and cook 1 minute less than the package time states, until still firm at the core. Reserve 1 cup / 240 ml of the pasta water before draining.
Build the Truffle Sauce
  1. While the pasta cooks, melt the butter with the olive oil in a 12-inch / 30 cm skillet over medium-low heat.
  2. Add the garlic and chopped anchovy fillets. Stir for 2 minutes until the anchovy dissolves into the fat and the garlic turns soft, not browned.
  3. Pour in the white wine and simmer for 1 to 2 minutes until the sharp smell cooks off.
  4. Remove the skillet from the heat and stir in the truffle paste.
Bring It Together
  1. Drain the umbrichelli and add it straight to the skillet along with 1/2 cup / 120 ml of the reserved pasta water.
  2. Set the skillet back over low heat and toss for 1 to 2 minutes, adding more pasta water a splash at a time, until the sauce clings to the pasta and looks glossy rather than oily.
  3. Take the pan off the heat. Shave the fresh truffle over the pasta, add the parsley and a generous grind of black pepper, and toss gently.
  4. Plate immediately, finishing with parmesan if using and a few more truffle shavings. Serve right away while the aroma is strongest.

Notes

  • Warm the serving plates so the butter sauce doesn't set before anyone eats.
  • Buy truffle paste in small jars, it loses aroma fast once opened.
  • Skip the parmesan if you want the truffle to lead without competition.
  • Brush dirt from fresh truffle folds instead of washing it under water.