In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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Buon appetito!

Strangozzi al Tartufo Nero e Asparagi
dalla cucina di La Gazzetta Italiana

This rustic Umbrian pasta combines hand-cut noodles with spring asparagus and the region’s prized black truffle. It’s simple, fragrant, and deeply tied to the land. In regions like Norcia, black truffles are a culinary treasure, often paired with humble pasta. This dish reflects Umbria’s philosophy: a few high-quality ingredients, handled simply, create something extraordinary.

Ingredients (Serves 4):

14 oz Strangozzi (or thick spaghetti)
1 Bunch fresh asparagus
2 T. Olive oil
2 Cloves garlic, lightly crushed
2 T. Butter
½ C. Grated Pecorino cheese
Fresh black truffle (or truffle paste, if unavailable)
Salt and black pepper

Directions: 
Prepare the asparagus. Trim and cut into pieces. Blanch in salted boiling water for 3–4 minutes, then set aside. Bring a large pot of salted water to a boil and cook the strangozzi until al dente. Reserve a cup of pasta water before draining. Build the sauce: In a wide pan, heat olive oil and butter. Add garlic and gently sauté until fragrant (don’t brown it). Add the asparagus to the pan, then toss in the drained pasta. Add a splash of reserved pasta water to create a light sauce. Remove from heat and stir in Pecorino, letting it melt into a creamy coating. Shave fresh black truffle generously over the top just before serving.