Black Truffles Over Fresh Pasta Recipe

• Kosher salt
• 2 ounces fresh black winter truffles
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter (1/4 stick)
• 5 anchovy fillets, patted dry and finely chopped
• 5 medium garlic cloves, finely chopped
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 pound fresh fettuccine or tagliatelle pasta
• 2/3 cup finely grated Parmesan or Pecorino Romano cheese (about 2 ounces)

1. Bring a large pot of generously salted water to a boil over high heat.
2. Finely chop half of the truffles; set aside.
3. Heat the oil and butter in a large frying pan over medium heat until the butter foams.
4. Add the chopped truffles, anchovies, garlic, red pepper flakes, and measured black pepper and cook, stirring often, until fragrant, about 1 minute.
5. Remove the pan from the heat and set it aside.
6. Drop the pasta into the boiling water and cook until its al dente, about 2 minutes.
7. Using tongs, transfer the pasta directly to the reserved frying pan.
8. Set it over medium heat, add 1 cup of the pasta cooking water, and toss until the sauce thickens slightly and the pasta is coated, adding more pasta water by the tablespoon to reach the desired sauce consistency.
9. Remove the pan from the heat, add the cheese, and toss until the pasta is well coated.
10. Taste and season with additional salt and black pepper as needed.
11. Divide the pasta among 4 or 6 serving bowls and thinly shave or slice the remaining truffles over the pasta.
12. Serve immediately.

kosher salt, truffles, extravirgin olive oil, unsalted butter, anchovy, garlic, red pepper, freshly ground black pepper, fresh fettuccine, parmesan

Taken from www.chowhound.com/recipes/black-truffles-over-fresh-pasta-29312 (may not work)