On our visit to Assisi we ate plenty of truffles—mixed into pasta, tucked beneath eggs and shaved over pizza. In Umbria, truffles are everywhere: they’re abundant, flavorful and far more affordable than they are in the United States.
But the truffles weren’t the highlight of the trip. The best memory was a blustery day when Keith and I explored every corner of an ancient castle by ourselves. The wind whipped around the battlements and the views were unforgettable.
Remarkably, children are free to roam this castle while parents relax and sip wine in the courtyard. It felt like a playground—fun for kids of all ages, including us.
The truffles, however, were outstanding. We preferred them with a thick pasta like bucatini—its hearty texture and hollow center hold sauce beautifully—finished with a generous drizzle of good olive oil. Bucatini is also the star in classic dishes such as Bucatini all’Amatriciana or a simple Aglio e Olio.
Buon appetito!
Bucatini with Black Truffle Sauce (Bucatini Al Tartufo)
Ingredients
- 1 pound dried bucatini
- 4 anchovy fillets minced
- 2 cloves garlic minced
- pinch of salt
- 1/4 cup extra virgin olive oil
- 1 black truffle grated or very thinly sliced
Instructions
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Cook the bucatini according to the package directions. Drain, reserving 1 cup of the pasta cooking water.
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In a small bowl, combine the anchovy fillets, minced garlic and a pinch of salt. Mash with the back of a spoon until it forms a paste.
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Warm the olive oil over very low heat and add the anchovy-garlic paste. Stir 1–2 minutes until the paste dissolves into the oil, taking care not to brown the garlic. Add the grated or thinly sliced truffle and stir for about 15 seconds. Add the drained pasta to the pan and toss to combine. If the dish seems dry, add 1/4 cup of the reserved pasta water and gently toss. Increase heat to medium and heat through, adding more pasta water or olive oil if needed.
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Season to taste with salt and freshly ground black pepper, then serve immediately.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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