That time we bought a truffle

Back in 2016, we were fortunate enough to venture out to a home in Tuscany and join a truffle hunting tour.

The tour was definitely one of the most memorable culinary experiences, and for sure makes you appreciate the work in foraging. Perhaps the most memorable part was our little Italian truffle hunting expert, Choco the pup! Without Choco, none of this stuff below was possible.

Since then, we had always wanted to try our hand at making our own truffle pasta, sans Choco. Fresh truffles in the U.S. are obviously hard to come by, but luckily, we live close enough to an Eataly in Century City that sells these precious gems!

We opted for a black truffle since this was primarily for test kitchen purposes, and well, the price is drastically different. White truffles are way more scarce, but offer more depth in flavor, and therefore— cha- ching! Truffles are extremely sensitive to moisture and need to be kept dry when stored. Black truffles should be used within a week of purchase, but we weren’t going to take any chances and cooked with it the next day.

We kept it traditional with fresh made fettuccine pasta and opted for a really decadent pasta sauce. We used heavy cream, steeped with garlic and thyme for aromatics. And like any good pasta sauce, you always have to add a little pasta water. To finish, we added a little bit of truffle salt. Will definitely be splurging on a white truffles one of these days!