Black Truffle Bucatini Recipe
Make Black Truffle Bucatini Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Pasta Water
Truffle Butter Sauce
Finishing & Garnish
Method
Pasta & Pasta Water
- 1
Boil water and salt
Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt (it should taste like seawater).
- 2
Cook bucatini
Add 12 oz bucatini to boiling water and cook until very al dente (2 minutes less than package directions), usually about 8–9 minutes. Reserve 1 1/2 cups (about 350 ml) of pasta cooking water before draining. Drain the pasta and set aside briefly; do not rinse.
Truffle Butter Sauce
- 3
Warm fats and sweat aromatics
In a large wide sauté pan over medium-low heat, melt 6 tbsp unsalted butter with 2 tbsp extra-virgin olive oil. Once butter has melted and sheen appears, add the finely minced shallot and garlic. Sweat gently, stirring frequently, until translucent and soft but not browned, about 2–3 minutes.
- 4
Deglaze
Increase heat to medium, add 1 tbsp dry white wine and let it reduce by half, scraping any fond from the pan, about 1–2 minutes.
- 5
Build the creamy base
Pour in 1 cup heavy cream and bring to a gentle simmer on medium-low. Simmer 2–3 minutes to slightly thicken, stirring to prevent scorching.
- 6
Finish sauce with cheese and truffle flavor
Lower heat to low. Stir in 3 oz freshly grated Parmesan until melted and incorporated. Add 1 tsp black truffle oil and 1 tsp freshly ground black pepper, then taste and add up to 1 tsp kosher salt as needed. If the sauce is too thick, whisk in 2–4 tablespoons of reserved pasta water to reach a silky consistency.
Combine Pasta and Sauce
- 7
Emulsify pasta with sauce
Add the drained bucatini to the pan with the sauce over the lowest heat. Toss and stir vigorously, adding reserved pasta water a few tablespoons at a time to create an emulsion that coats the bucatini evenly. Continue for 1–2 minutes until pasta is al dente and sauce clings to the strands.
- 8
Incorporate butter and truffle
Off the heat, stir in an additional 1 tbsp cold butter (optional) for gloss, then fold in the thinly shaved fresh black truffle (about 8 g). Toss gently to distribute truffle aromatics without cooking them; the residual heat will release flavor.
Finishing & Serve
- 9
- 10
Final seasoning
Freshly grind additional black pepper to taste and, if needed, a light sprinkle of flaky salt. Serve immediately so the truffle aroma is strongest.