By Veronica LePinske. Everybody loves pasta, and spaghetti is an old standby mid-week meal, but the same old canned pasta sauce and powdered cheese on top can get kinda boring. So why not dress it up with the rich, savory flavors of black truffles and freshly grated pecorino?
This quick and easy pasta meal takes just minutes to make, barely longer than it takes to boil the pasta! If you don't have black truffles, or aren't experienced in making your own compound butter, pre-made black truffle butter isn't hard to find and is an economical way to experiment with their rich, earthy flavor. Either way, they keep well in the freezer and are an easy way to add lots of flavor and complexity to your cooking. This easy pasta recipe should be enough for two servings, so invite a friend!
- 4 oz spaghetti or pasta of your choice
- 2 tablespoons black truffle butter (I get mine from Epicurean butters)
- 1/4 cup panko bread crumbs
- 2 Tbsp finely grated pecorino
- 1 small clove garlic, minced
- 1/3 cup fresh watercress
- 1 Tbsp chopped fresh parsley or 1 tsp dried
- 2 tsp olive oil
- dash of red pepper flakes
- sea salt and black pepper
- Bring a large pot of water to a boil, then add salt and cook pasta until al dente, according to package instructions. Reserve 1/4 cup of cooking water.
- In a large non-stick skillet heat 1 teaspoon of olive oil over medium heat, add the panko bread crumbs and stir every 30 seconds until golden. Lightly season with sea salt and pepper and set aside in a shallow bowl.
- Add 1 teaspoon of olive oil and sauté the garlic until soft and translucent; if it cooks too long it will burn and become bitter. Add 1/4 cup reserved pasta water a little at a time, then add the drained pasta to the pan, tossing to coat. Sprinkle with pecorino, fresh parsley, watercress, and the breadcrumbs, tossing again to combine. Serve immediately.