It leads us out towards Oberon, a small town in the central tablelands of NSW that is known well for it’s farming community and the bounty of food crops they produce. Amongst them lies winter’s most enshrined edible – The black Périgord truffle (Tuber melanosporum)!

We end up at Lowes Mount Truffiere where Col and Sue Roberts have been growing this coveted black gold for over 12 years. They have more than 500 inoculated oak and hazelnut trees that are patrolled eagerly by their two (adorable) black Labrador truffle detectives – Morris & Floyd.

After a very insightful hour with Col we decide to head back onto the road again – we have some fresh black truffle in hand and are eager to cook up a feast!

Simple Roadside Truffle & Cream Spaghetti

You will need a portable gas stove for this one.

Prep time: 20 mins

Cook time: 30 mins

Ingredients

• A handful of dried spaghetti
• A pinch of salt
• 2 tbs butter
• 200ml cream
• ½ cup grated reggiano parmigiano
• 15g fresh truffle (or as much as you can get your hands on), grated
• Cracked black pepper

To serve

A handful of grated reggiano parmigiano

Fill a medium sized saucepan with ¾ water, add a pinch of salt and bring to the boil. When water is boiling add your spaghetti, cook until pasta is just gal dente – approximately 6 minutes.

When the pasta is done empty into a colander and set aside.

Melt butter in a medium sized saucepan – or your best camping skillet. When butter just starts to bubble pour in your cream and stir, after a minute add your cheese and when it just starts to melt add in the cooked spaghetti, give it all a good toss. Add your grated truffle, and stir it though, season with salt & pepper and sprinkle with extra cheese. Happy truffles!

*Throughout the months of winter you can find Lowes Mount Truffiere’s truffles & truffle products for purchase at Sydney Morning Heralds Growers’ Market in Pyrmont, and Oberon Local Growers market.

ps. Check out the first edition of Gal Dente’s Food on the Run series here – Car baked apples!

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