Spaghetti tossed in a velvety cream sauce and topped with caviar, for an elegant dish with an intense flavor
Videoricetta
Ingredienti
- 180 g spaghetti or thin spaghetti
- 60 g butter
- 40–50 g grated Parmigiano Reggiano
- Pasta cooking water, as needed
- 1–2 tsp truffle cream (optional)
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
- Freshly ground black pepper (optional)
- A few drops of truffle oil (optional)
Procedimento
1. Cook the spaghetti in boiling salted water until slightly al dente. Reserve a cup of the cooking water.
2. Melt the butter gently in a pan and add a little cooking water to create an emulsion.
3. Drain the spaghetti and transfer them to the pan. Add the Parmigiano gradually, stirring vigorously. Add more cooking water if needed until glossy and creamy.
4. Twirl the spaghetti into a nest on the plate, top with truffle pearls and finish with freshly ground pepper and a drizzle of truffle oil if desired.
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Truffle Spaghetti with Pearls
Spaghetti tossed in a velvety cream sauce and topped with caviar, for an elegant dish with an intense flavor
Ingredienti
- 180 g spaghetti or thin spaghetti
- 60 g butter
- 40–50 g grated Parmigiano Reggiano
- Pasta cooking water, as needed
- 1–2 tsp truffle cream (optional)
- Atmosphere Truffle Pearls with Balsamic Vinegar of Modena Andrea Milano
- Freshly ground black pepper (optional)
- A few drops of truffle oil (optional)
Procedimento
1. Cook the spaghetti in boiling salted water until slightly al dente. Reserve a cup of the cooking water.
2. Melt the butter gently in a pan and add a little cooking water to create an emulsion.
3. Drain the spaghetti and transfer them to the pan. Add the Parmigiano gradually, stirring vigorously. Add more cooking water if needed until glossy and creamy.
4. Twirl the spaghetti into a nest on the plate, top with truffle pearls and finish with freshly ground pepper and a drizzle of truffle oil if desired.