1 pound dried chiatarra pasta
2 cloves garlic, peeled and germ removed
2 tablespoons extra virgin olive oil
1/2 cup heavy cream
1 small black truffle, sliced thin with a truffle slicer
¼ cup plus more for serving, grated grana padano cheese
Salt and pepper
8 pieces uni
Fill a large pot ¾ of the way with cold water. Set over a high heat and bring water to a boil while covered.
Add a few pinches of salt. Add pasta and cook according to directions listed on the box for al dente.
Meanwhile in a small saute pan over medium heat, heat oil and garlic. Cook 2 minutes until fragrant but not browned.
Stir in cream and reduce by half over medium heat. Remove from heat once reduced and reserve until pasta is cooked.
When pasta is al dente, remove pot from heat and drain pasta thoroughly in a colander. Return pasta to the pot along with garlic, oil and truffle mixture. Toss to blend and season well to taste.
Add ¼ cup grated cheese. Portion into two large bowls and top with uni. Serve at once passing remaining cheese to taste.
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