It's always nice to play with the real deal truffle and not a version of it bottled up in oil. It' the first time I tried using this powerful fungus (thanks to MD Provodores) that gives you the oomph and sexiness in a pasta dish. I tried a truffled spaghetti recipe published by Acadamia Barilla and threw in a few extras of what I thought would go with truffle. I didn't have a knife that could shave off the truffle into thin slices so I grated it instead and it should be the last step as if you sprinkle cheese on top of spaghetti to retain all its flavours. You'll find cheese and garlic are great harmonious carriers for the rich earthiness of the truffle's flavour.
1 clove of garlic
1 salted anchovy (you can purchase this in oil from Woolworths)
1 tablespoon of olive oil
1 rosemary sprig
Barilla wholewheat spaghetti
Some grated cheese (I used an Italian mix I got from the deli)
1. Clean the truffle by brushing it carefully. Shave a teaspoon of it and set aside.
2. Cook the Barilla wholeweat pasta per the instructions on the packet.
3. Put a garlic in a pain and the anchovy and add a ladle of pasta cooking liquid.
4. When the spaghetti is cooked 1 minute before the recommended time on the packet, place it in the saucepan with the garlic and anchovy liquid. Add rosemary, sprinkle of cheese and cooked prawns and toss it all together
5. Serve on the plate and sprinkle the shaved black truffle on the top.