Adapted from Food Health and Happiness, by Oprah Winfrey
Recipe inspired by Federico Balestra
I first tasted this dish at an Umbrian castle after a truffle hunt. It’s heavenly even without the shaved truffles on top. Try Truffle Zest® or truffle salt for a less expensive option. Using store-bought dried pasta, this dish is as simple to make, as it is delicious to eat.
12 ounces dry spaghetti
1 cup grated Pecorino Romano cheese, or as needed
Fresh black summer or fresh winter truffles, grated on a microplane, or Sabatino Truffle Zest®.
2 teaspoons freshly ground black pepper, or to taste
Bring a tall saucepan of water to a boil over high heat and season heavily with salt. Add the pasta and cook until al dente according to the package instructions. Set a pasta strainer into a separate large saucepan. Pour the pasta into the strainer, reserving the pasta cooking water in the pan below. Remove the strainer with the pasta inside and ladle out ½ cup of the hot pasta liquid into a heatproof container. Create a bain-marie by placing a large heatproof bowl over the saucepan with the hot pasta after. Transfer the drained pasta into the bowl, gradually add the cheese and hot pasta cooking water and, using two large spoons or forks, toss the pasta vigorously until you have a creamy consistency. If the sauce is too watery, add more cheese; if the sauce is too dry, add more pasta water. Top with a sprinkle of grated truffle, a little salt, and the pepper, spoon into bowls, and serve.