Spaghetti with black, summer truffle sauce: It was many years ago now that Rosina, wife of Enzo’s cousin Antonio, gave me a pile of her own handwritten family recipes. It’s about time that we shared them with you and are up in the mountains of North Carolina playing with food. Enzo is extremely happy about this since he gets to sample pasta meals throughout the day.
First out of the kitchen is spaghetti with black truffle sauce. The black truffle sauce is available to you at The Farm and we are bursting with excitement for you to try it. This truffle sauce is unlike any other that we have tried before. It has a fresh and subtle flavour that doesn’t overwhelm all the other ingredients. Our particular sauce is made using the ‘summer’ truffle.
The truffle sauce comes from the Pagnani family who live in the foothills of the so-called ‘Little Alps‘ or ‘Appennini‘. Their family company of Campoli Appennino has been in business for over 30 years and they have a vast knowledge of all things truffle. We hope to bring you their homemade black truffle fettuccine and pappardelle, very soon too!
The spaghetti with black truffle sauce has been given the Italian thumbs up so here’s the recipe. It is very quick and simple and feel free to add some fresh basil at the end. We don’t have any available here at the cabin but know that basil will add it’s own aroma and lift this dish to even more fantastic heights!
- 14 oz (400 grams) spaghetti (The Big Dream Factory if possible :))
- 3 1/2 (100 grams) of bacon or pancetta, diced
- 3 tablespoons extra virgin olive oil (Tenute Carcasole)
- A clove of garlic, crushed and roughly chopped
- A small onion, thinly chopped
- 3 1/2 (100 grams) green olives, pitted and cut into small pieces
- 1 green pepper, chopped
- 4 medium tomatoes, finely chopped
- A little hot pepper (optional)
- 2 ladles of water
- 4 teaspoons of black truffle sauce (Tenute Carcasole)
- 4 teaspoons of basil pesto
- 2 tablespoons (30 grams) grated Pecorino
- In a frying pan over a medium heat, add the garlic and onion then cook until the onion has softened.
- Add the bell pepper, bacon and green olives the sauté everything for a few minutes (5 minutes), then add the chopped tomatoes 2 ladles of water check the seasoning then continue cooking for 15 minutes.
- At this stage, if you like you can add a little hot pepper.
- Cook the pasta to al-dente, drain and add it to the pan of the sauce with the pesto and truffle sauce.
- Mix everything over high heat then serve with grated Pecorino.