Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the linguine until al dente according to package directions. Reserve 1/2 cup of pasta water before draining.
- While the pasta cooks, warm the olive oil in a large skillet over medium-low heat. Add the minced garlic and cook very gently for 2 minutes until fragrant and just barely golden — do not let it brown.
- Add the truffle paste to the garlic oil and stir for 30 seconds until fully combined and warmed through.
- Add the drained pasta directly to the skillet along with a generous splash of reserved pasta water. Toss vigorously to coat every strand in the truffle garlic oil.
- Add the grated parmesan in two additions, tossing between each addition and adding pasta water as needed to create a silky, emulsified sauce that clings to the pasta.
- Season generously with black pepper and taste for salt.
- Plate into two wide bowls, twisting the pasta into a tall mound for presentation. Finish with extra grated parmesan, a crack of black pepper, and fresh chives or a small drizzle of truffle oil if using.
Notes
Black truffle paste sold in small jars is the budget-friendly way to get genuine truffle flavour without buying fresh truffle, which costs hundreds of dollars. A jar costs three to five dollars, lasts several months in the fridge, and can be used across multiple recipes. The pasta water emulsification technique here — tossing starchy pasta water with oil and parmesan — is what makes the sauce silky rather than greasy. Do not skip it and do not use pre-grated parmesan, which will clump rather than melt smoothly.