At Babbo, we like to add black truffles to straightforward dishes, so that the presence of the truffles add a taste of the spectacular what is already a respected, albeit uncomplicated, dish. In this pasta, we combine the truffles with the extraordinarily earthy Castelmagno cheese. The result is potent combination of richness on the tongue, earthiness in the cheeks, and a final mineral bite from the soil-grown truffles.




Bring 6 quarts of water to a boil and add 2 tablespoons of salt. Add the spaghettini to the pot and cook according to the package direction, until tender but still al dente.

When the pasta is almost done, melt the butter in a 12 to14 inch sauté pan until it foams and subsides. Add 2-4 tablespoons of the pasta cooking water to the butter and whisk to emulsify. Drain the pasta and add it to the butter. Toss gently over medium heat to coat the pasta with sauce.

Divide the spaghettini evenly among 4 heated pasta plates. Divide the crumbled Castelmagno cheese among the servings. Generously shave the black truffle over the top of the pasta and serve immediately.