Truffle strozzapreti

Create an indulgent winter pasta using just a few ingredients, one of which in particular is highly prized.


  • 150ml full cream milk
  • 100g grated truffle pecorino (this can be purchased from good Italian gourmet grocers)
  • 360g strozzapreti pasta
  • 30g butter, cubed
  • Salt & pepper, for seasoning
  • 3g grated black truffle, shaved


Place the pasta in boiling water and cook until al dente.

Put the milk in a saucepan, heat to 60 degrees, add ¾ grated truffle pecorino and reduce to a sauce-like consistency.

Stir in the butter and season with salt and pepper.

Drain pasta (reserve a little of the liquid) and add it to the sauce. If the sauce is too thick, add a little reserved water to adjust the consistency.

Add the remaining grated truffle and combine with the pasta.

Garnish with the shaved truffle

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