Stringozzi al Tartufo Nero

Stringozzi take their name from Umbria’s “shoelace” pasta—thick rustic strands built to catch sauce. Here they meet black truffle warmed in garlic-scented olive oil, a simple hillside classic finished with Pecorino.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 360 cal
• 12g protein
• 24g carbs
• 8g fat
• 3g fiber

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Ingredients

• 12 oz stringozzi or thick spaghettiPantry
• 1-2 oz black truffle, grated or pasteProduce
• 1 clove garlicProduce
• 1 fillet anchovy optionalPantry
• 1/3 cup extra-virgin olive oilPantry
• 1 tbsp butter optionalDairy
• to taste salt and pepperSpices
• optional PecorinoDairy

Instructions

1. 1Warm oil with garlic (and anchovy) gently; remove garlic if browned risk.
2. 2Cook pasta al dente.
3. 3Toss with truffle, oil, pasta water, and butter if using.
4. 4Serve immediately—truffle aroma first.