Pici is a wide and thick type of spaghetti alla chitarra, typical of Tuscan cuisine. In this recipe we will prepare pici with delicious black truffle. This is a simple recipe, easy to prepare. Few precious ingredients such as black truffles will give this recipe an intense flavor and a unique scent.

Ingredients for pici with truffles (4 people)

• 0.9 pounds of pici;
• 0,17 pounds of black truffle;
• 0,11 pounds of butter;
• 1 clove of garlic;
• 3 tablespoon of extra virgin olive oil;
• Salt and black peppercorns to taste;

DIFFICULTY	COOKING TIME	PREPARATION TIME
simple	15′	10′

Nutritional values ​​for one serving
Energy		0 kcal
		0 Kj
Fats		0 gr.
	Saturated fats	0 gr.
	Monounsaturated fats	0 gr.
	Polyunsaturated fats	0 gr.
Carbohydrates		0 gr.
	of which sugars	0 gr.
Proteins		0 gr.
Salt		0 gr.
Dietary fiber		0 gr.
Cholesterol		0 gr.
Potassium		0 gr.

How to cook pici with truffles

Pici is a variety of handmade pasta, obtained from the mixture of water, flour and salt. They have a very similar shape to spaghetti alla chitarra, but are wider and thicker. The origins of this variety of spaghetti is from the southern Tuscany region in Italy.

Brush the truffles, in order to remove any residual soil and wash them under cold water, handle them delicately. Dry with kitchen paper and lay on a cloth to absorb the residual water.

Grate the half of the truffle and put it aside. Using a special truffle cutter, slice the remaining truffle in very thin slices.

Heat in a pan the garlic with a drizzle of extra virgin olive oil. As soon as the oil starts to fry, remove the garlic clove with kitchen tongs. Let’s turn down the cooking temperature and add the butter and let it melt slowly.

Turn off the heat, add the grated truffle and the sliced ​​truffle flakes. Let’s keep some truffle flakes aside, it will be useful for the final decoration of the dish.

Mix gently to allow the sauce to flavor.

Let’s start cooking the pici by filling a pot with salted water and heat until it boils. We add the pici in the pot leaving them to cook during the package cooking time.

Taste it just before the end of the cooking time to obtain an “al dente” cooking. Drain the pici very “al dente” so to continue the cooking time in the pan with the black truffle sauce.

Sauté in the pan with the black truffle for the time necessary to mix all the flavors.

We can serve our black truffle pici.