A simple combination of spaghetti with black truffle, parmigiano and lemon.
Recipe for Spaghetti with Black Truffle, Parmigiano and Lemon by Anisa Sabet for The Macadames.
Every year Canberra comes alive with a beautiful truffle festival that highlights our incredible food venues, local producers and wineries. There’s a range of truffle based events and I always try to go to as many as possible. With a toddler however, this is somewhat more challenging, so this year I have decided to “invest” in a large truffle to use for a few recipes over the next few weeks.
I originally wanted to make truffle pasta with some squid ink linguine but this combination did not do the truffle or linguine justice, given they share a similar colour. I subbed in simple egg pasta and the dish presented beautifully. The recipe is very simple using only butter, parmigiano, black truffle and lemon. The pairing works beautifully and allows the flavours to stand out on their own. You could toss through a bit of ricotta
I hope you enjoy this recipe and i’d love to know what you think.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Ingredients (serves 4):
- 500g egg based spaghetti
- 200g butter
- 150g Parmigiano cheese
- Black pepper
- Sea salt
- 50g Black truffle, halved
- Lemon zest
1. Cook spaghetti as per instructions in salted water.
2. Meanwhile, melt butter in a deep set fry pan and cook until slightly golden. Drain the spaghetti, reserving 1/2 cup pasta water. Add the spaghetti to the fry pan with the pasta water and toss to coat in butter. Stir through the parmigiano, grate half the black truffle and season with black pepper and sea salt to taste.
3. Serve immediately, topped with black truffle shavings (using the remaining half) and lemon zest.
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For another similar recipe, try my Puttanesca Pasta.
Anisa – The Macadames. xx