Dina Cheney

Author, Still Life Painter, Recipe Creator, Photographer

Pappardelle with Black Truffles

LunchDina CheneyComment

Serves 4-6

Black truffle paste (a splurge at about $20) makes this simple, decadent dish shine.

Lots of kosher salt, for the pasta cooking water

l lb. dried pappardelle pasta

4 oz. jarred black truffle paste

1/2 cup freshly grated Parmigiano-Reggiano cheese, or to taste

2 Tbsp. unsalted butter

Fresh-ground black pepper, to taste

  1. Add lots of salt to a large pot filled two-thirds full of water. Cover and bring to a boil over high heat. Once the water is boiling, stir in the pasta, and cook following the package directions, about 10 minutes. Ladle about 1/3 cup of pasta cooking water into a measuring cup and set aside. Drain the pasta into a colander in the sink.
  2. Pour the drained pasta and pasta cooking water into the cooking pot, and stir in the truffle paste, cheese, butter, and black pepper. Toss with tongs until the butter and cheese melt. Serve immediately.