Earthy and fragrant truffles are perfectly matched with manchego cheese and al dente pasta – a delectable meal, no matter the occasion.
Best Enjoyed with MadFish Chardonnay.
400g spaghettini pasta dried
200g manchego custard (recipe below)
black pepper corns ready to grind in a mill
40g fresh black truffle (or more!) – half finely diced and the other half set aside for grating on a microplane
40g extra virgin oil
Bring a large pot of salted water to boil and start to cook the pasta up to two minutes before the recommended cooking time. During that time start to prepare the pasta base.
Heat a large saucepan over medium heat and add half of the olive oil. Crack the black pepper directly into the oil, working on roughly a 1/4 teaspoon per person. Immediately add the pasta with about 50 ml of the pasta water and directly follow that with the manchego custard and the diced black truffle. Cook together while constantly tossing the pasta until it starts to thicken slightly as a sauce. Remove from the heat and allow the pasta to rest for 1 minute. Toss the pan whilst drizzling in the remaining olive oil and then season to taste. Place onto a serving plate, then finely microplane the remaining truffle over the pastas and serve immediately.
200g manchego cheese – coarsely grated
1/4 teaspoon finely ground white pepper
Bring the cream to a boil in a saucepan over medium heat. Add the manchego, white pepper, stir to combine and cook until the cheese has melted. Remove the pan from the heat and blend the mixture well using a hand held blender. Crack the eggs into a bowl and whisk well. Pour over the cheese mixture and thoroughly combine. Place the bowl over a pot of simmering water and cook until the mixture thickens, stirring constantly with a wooden spoon.When thick, remove the bowl from the heat and whisk until tepid. Set aside until needed. This can be made the made the day before.