Spaghetti Bottarga & Truffle Collection
A super fragrant meal with deep Italian roots. Monograno spaghetti blanketed in smooth, rich parmigiano reggiano cheese supplies the creaminess. The bottarga gives the dish it's rich umami depth and the truffle oil and grey salt give it that essence of luxury. It's a fantastically impressive meal.
A simple dish transformed with complex flavorful ingredients.
Yield: Makes 4 servings
Preparation Time: 20 minutes
500g Monograno spaghetti
2 Tbsp extra-virgin olive oil
2 Tbsp Tartufi di Fassia Organic Black Truffle Oil
2 garlic cloves, very finely chopped
3 Tbsp freshly grated Dell'Isola ground bottarga and more as garnish
Grated parmigiano cheese, as much as desired
Tartufi di Fassia Grey Salt with Black Truffles
- Bring 6 quarts of water to a rolling boil over high heat, salt abundantly, then add the pasta. Cook, stirring occasionally so the pasta doesn’t stick together, until al dente. Reserve a bit of the pasta water then drain without rinsing.
- Meanwhile, in a saucepan or skillet, heat the olive oil, truffle oil, garlic, and grated bottarga over low heat. Work in grated parmigiano until desired creaminess. Use the starchy pasta water to adjust silkiness.
- Transfer the cooked pasta to a serving bowl and toss with the sauce and more grated parmigiano. Serve with grated bottarga and truffle salt and freshly ground black pepper to taste.