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Millionaire's Spaghetti with Truffles
serves 3 to 4

Millionaire's Spaghetti with TrufflesINGREDIENTS

  • 1 pound of spaghetti
  • Sea salt
  • 1 50-gram jar of preserved black truffles
  • 2 tablespoons unsalted butter
  • ½ cup cream
  • A drizzle of black truffle oil
  • Freshly grated good Parmesan


Get the pasta cooking in a big pot of boiling salted water—until al dente.  Meanwhile, prepare the truffles.  Grate one on a microplane grater—the same you’d use for the Parmesan.  Then slice the other two (there were three truffles in my 50-gram jar) thinly on a mandoline or with a knife.

When the pasta is cooked, reserve 1 cup of pasta water before draining.  Add ½ cup of reserved pasta water back into the pasta pot, and put over medium-high heat.  Cut the cold butter into small cubes, and whisk them into the bubbling pasta water a little at a time.  Whisk in the cream, and finally, the grated and sliced truffles.  Season with salt, take off the heat, and add the pasta.  Use tongs to wrap the sauce all around the pasta strands.  If you need to thin out the sauce, you have some extra pasta water with which to do so.  Serve right away (this won’t wait!) with a bowl of grated Parm on the side.

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