Truffle Spaghettios Recipe

Boil pasta

Bring a large pot of water to a rolling boil and add the kosher salt. Add the broken spaghetti pieces and cook until al dente (about 7–8 minutes, check package guidance). Reserve 3/4 cup of the pasta cooking water, then drain the pasta and set aside.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk continuously for 1–1.5 minutes until the mixture smells slightly nutty and has turned pale golden (this cooks out the raw flour taste).

Add milks

Gradually whisk in the whole milk and heavy cream, starting with a few tablespoons to loosen the roux and then the rest. Keep whisking to avoid lumps and bring the mixture to a gentle simmer. Simmer for 2–3 minutes until the sauce begins to thicken.

Finish Parmesan cream

Lower the heat to low and whisk in the grated Parmesan until melted and smooth. Stir in the salt and freshly ground black pepper. If the sauce is too thick, thin it with 1–4 tablespoons of the reserved pasta water until it reaches a loose, saucy consistency suitable for coating pasta.

Prepare black garlic

While the sauce is simmering, mash the black garlic cloves into a smooth paste using the back of a spoon or microplane. Taste and adjust — black garlic is sweet and mellow; you want a concentrated paste but not overpowering.

Incorporate black garlic

Stir the black garlic paste into the warm Parmesan cream, whisking to disperse it evenly. Warm through for 30–45 seconds over low heat. Taste and adjust seasoning; add up to 1/4 tsp additional salt or pepper if needed.

Add truffle oil

Remove the sauce from heat and whisk in the black truffle oil. This preserves the volatile aroma of the oil; do not cook the sauce after adding oil.

Toss pasta with sauce

Return the drained pasta to the pot or a large sauté pan set over low heat. Pour the Parmesan–black garlic sauce over the pasta and toss gently to coat. If the mixture seems thick or clumpy, add reserved pasta water 1 tablespoon at a time until the sauce clings smoothly to each piece of spaghetti.

Plate and shave truffle

Divide the coated spaghetti into 4 shallow bowls (servings). Using a truffle shaver or very sharp paring knife, shave thin slices of the fresh black truffle over each portion—distribute the 10 g evenly. The warmth of the pasta will release the truffle aroma.

Garnish and finish

Sprinkle each bowl with a little lemon zest, the chopped chives, and a dusting of extra grated Parmesan. If desired, finish with a very light drizzle (about 1/4 tsp each) of additional truffle oil for extra aroma. Serve immediately so the truffle aroma remains vibrant.