Recipes
Oldways Piedmont Pasta
You’ll be transported to Piedmont, Italy, when you try this simple, flavorful pasta dish. Truffles and Parmigiano Reggiano come together in a wonderfully savory, umami combination.
Prep Time:
10 minutes
Total Time:
30 minutes
Yield:
8 servings
Nutrition Facts
Nutrition Facts
- Calories: 300
- Total Fat: 13g
- Saturated Fat: 4g
- Sodium: 90mg
- Carbohydrate: 39g
- Fiber: 5g
- Total Sugar: 0g
- (Added Sugar: 0g)
- Protein: 14g
Ingredients
1 (16-ounce) box durum wheat spaghetti or fettucine, preferably whole grain, or 1 (16-ounce) box egg pasta
4 tablespoons extra-virgin olive oil or butter, or a mixture of 2 tablespoons extra-virgin olive oil and 2 tablespoons butter
½ cup grated Parmigiano-Reggiano cheese
Sea salt and pepper, to taste
Fresh truffle (or substitute extra virgin olive oil with truffles)
Instructions
- Bring a large pot of water to a boil. Cook pasta according to directions, drain, reserving 1 cup of pasta water, and set aside.
- Meanwhile, in a medium skillet, heat the olive oil or butter.
- When the olive oil or butter is bubbling, add the cooked pasta to the skillet.
- Add Parmigiano Reggiano, salt and pepper to taste, and pasta water if necessary, and stir.
- Shave fresh truffles on top of the pasta, and serve.
NOTE: An alternative to adding shaved pasta on top is to use truffle-flavored extra virgin olive oil, or a mixture of extra virgin olive oil and butter
An Oldways recipe and photo
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