Truffle Salt and Black Pepper Linguini



  • 16 ounces linguini
  • 3/4 cup low sodium vegetable broth
  • 1/4 cup white wine
  • 1/2 cup grated pecorino/romano cheese
  • 1 teaspoon crushed garlic
  • 1 tablespoon butter
  • truffle salt (a few pinches)
  • fresh ground pepper (1-2 teaspoons)
  • 1/2-3/4 cup reserved pasta water


Cook linguini according to package directions. In sauce pan, heat broth, wine, butter, and crushed garlic. Add cooked noodles to pan. Add cheese to pasta and toss together in sauce. Add reserved pasta water, starting with 1/2 cup. If you need more, add it a little at a time.

Once you put your pasta in the serving dish, sprinkle with the truffle salt and pepper. Enjoy!

Until next time, Kris