Linguine with Black Truffles
 
 

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Wait until you try this exceptional pasta dish with the wild, earthy flavor of the truffles. The truffle odor is intoxicating! This wonderful pasta dish would make an excellent first course dish. Very gourmet! In Oregon, where I live, we have our native white and black truffles that are outstanding.

More about Oregon Truffles. To view my six-course truffle dinner menu and recipes.

Don't forget to check out my Truffle Dinner Menu which includes this Linguine with Black Truffles.

Linguine with Black Truffles

1 (16-ounce) package uncooked linguine pasta - (If using as a first course dish, use 1 1/2 ounces pasta per person.)
1/2 cup plus 2 tablespoons truffle oil, divided
1/2 pound freshly grated Parmesan cheese, divided
1 tablespoon coarse salt or sea salt (fleur de sel)
1 tablespoon freshly ground black pepper or to taste
1/4 cup chopped fresh chives
Black truffles, shaved

Cook linguine pasta according to package directions to al dente; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

Toss prepared pasta with 1/2 cup truffle oil, 3/4 of the Parmesan cheese, sea salt, pepper, and chives.

To serve, place pasta in individual pasta bowls or plates. Drizzle the remaining 2 tablespoons truffle oil over the top and sprinkle with the remaining Parmesan cheese.

Garnish with as many shaved black truffles that you can afford. To serve, slice truffles with a truffle shaver or a sharp thin knife very thinly. *NOTE: You always want to maximize the truffle flavor, using the least amount of the ingredient as possible. So always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles.

Serve immediately and enjoy!

Makes 4 servings.