Spaghetti creamed with butter, parmesan cheese and black truffles

Ingredients for 4 people

  • 320 gr of spaghetti
  • 80 gr of Parmesan cheese
  • 2 dl of fresh cream or 100 gr of butter
  • olive oil
  • nutmeg
  • black pepper salt
  • 100 gr black truffle

Into a large pan pour the milk cream and reduce it by 1/3 cooking for 4/5 minutes at low heat. Put a pinch of salt and 50/60 gr of grated Truffle and a sprinkle of nutmeg.

Now cook the spaghetti al dente, drain it by keeping a 1/2 glass of battering water. Just before drying the pasta, put the butter in pieces in the sauce and turn on lightly the flame. Put the pasta in the pot adding the Parmesan cheese and a handful of pepper. Mix everything with a little low-boiling water. Complete with an abundant grate of truffle on the plates.


Offida DOCG Pecorino (Marches)
Rossese di Dolceacqua DOC (Liguria)