Ingredients
8 ounces angel-hair pasta or thin spaghetti
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 black truffle (about 1 ounce), thinly sliced, then chopped (a scant 1/2 cup)
Sea salt, for serving
Preparation
Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Reserve 1/2 cup pasta water; drain.
Melt butter in a large skillet over medium heat. Add truffle and cook until fragrant. Add pasta and 1/4 cup reserved pasta water. Simmer, tossing a few times, until sauce evenly coats pasta. Season with kosher salt and pepper.
Divide pasta among serving plates, sprinkle with sea salt, and serve immediately.
