Spaghetti with white truffle
3 servings
15 minutes
Spaghetti with white truffle is an exquisite dish of European cuisine, a symbol of sophistication and gastronomic splendor. The white truffle, dubbed the 'diamond of culinary arts,' imparts a rich, earthy aroma to the pasta with nutty and musky notes. The dish is prepared with special attention to detail: spaghetti is cooked al dente and then sautéed in butter for added tenderness and depth of flavor. Topped with thin truffle shavings and optionally parmesan, this masterpiece impresses with its simplicity and nobility. It pairs perfectly with white wines and is served as a centerpiece for true gourmets. The flavor palette unfolds gradually, leaving a pleasant aftertaste worthy of a royal feast.
1
In a large deep pot, bring 4 liters of water to a boil, add salt, and then add the spaghetti. Stir gently to avoid breaking the pasta.
- Spaghetti: 500 g
2
Cook for about 8 minutes until al dente, then remove the spaghetti from the pot. It's important to keep the water in which the pasta was cooked.
3
Add 50 g of oil and spaghetti to the saucepan, sauté over medium heat for one minute. Then add 100 ml of the water in which the pasta was cooked.
- Butter: 100 g
- Spaghetti: 500 g
- Sea salt: to taste
- Ground white pepper: to taste
4
Add salt, pepper, the remaining oil, and mix everything thoroughly.
- Butter: 100 g
5
Now you can serve the pasta: place the spaghetti on a plate and sprinkle with thinly sliced truffle petals. You can also add grated parmesan.
- White truffles: 30 g
- Grated Parmesan cheese: to taste