If you happen to come across fresh truffles go the extra mile and get some. Enjoy with good friends and stop mumbling while eating!
Have a look below at the full recipe and don’t forget that you can always print it.
Alternatively, you can surf in my Facebook or Instagram pages to explore more mouthwatering recipes. I hope you enjoy it!
Here you can find more of my Pasta Recipes.
Fresh Truffle Spaghetti
Servings: 5 People
Ingredients
- 500 g Spaghetti
- 3 bulbs Fresh Black Truffle , about 75g (needless to say that white truffles would also do quite nicely!)
- 6 Egg Yolks , 3 of them with their white
- 2 tbsp EVOO , Extra Virgin Olive Oil
- 50 g Unsalted Butter
- 100 ml Chicken Broth
- 75 g Parmigiano Reggiano , plus more for serving, grated
- 5 litres Water
- 1 tsp Sea Salt
- ½ tsp freshly ground White Pepper
Instructions
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 1 ½ minutes. Reserve ½ cup of cooking water.
- While the pasta is cooking, take a medium bowl and lightly beat the eggs along with parmesan cheese, the salt and pepper to create a light cream.
- In the meantime, in a large and deep pan over medium heat pour the olive oil along with the butter. When it heats-up and the butter froths toss in 1 of the truffles, shredded, and cook for a minute. Pour the broth and a minute later toss in the pasta. Mix well and remove from the heat.
- Pour ¼ cup from the reserved pasta water, making sure that is not hot, and toss to cool a bit. While stirring add the eggs/cheese mixture, stirring for further 30’’ so as the pasta absorbs the sauce. Add more from the reserved water if required.
- Serve in a deep dish, add on top shredded truffles and drizzle with some olive oil. Serve in individual plates and shred on top more truffles a twist of freshly cracked black pepper.
