Spaghetti with Truffle and Black Garlic
The popular pasta combines perfectly with two fancier ingredients. A vegetarian meal for special occasions.
Ingredients
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1 litre of water
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1 dash of truffle oil
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200 g egg spaghetti
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13 g black truffles
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1 tablespoon butter
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Parmesan cheese
Preparation Method
- Pour a little olive oil into a pan of water and bring to a boil. Then add the spaghetti and cook until it is “al dente”.
- In a non-stick frying pan add the butter, a drizzle of olive oil, and the garlic, crushed lightly by hand, and leave for a few minutes to flavor. As black garlic is slightly softer than white garlic, just stir a little with a wooden spoon so that the garlic is completely crushed and wrapped in the sauce.
- Meanwhile, grate the truffle or slice it to taste (flakes make it crispier). Add part of it to the pan, with 1 teaspoon of the balsamic vinegar. Stir a little and add a ladle of spaghetti water. Season with a pinch of salt and black pepper.
- Finally, add the spaghetti. Stir for a few minutes, add some parmesan, and finally the remaining truffle.
