An elegant and refined dish of Italian cuisine, with an intense and aromatic flavor. The combination of truffle cream and truffle oil makes this first course a unique experience.
Bring a pot of salted water to a boil and cook the spaghetti until al dente.
Meanwhile, gently heat the truffle cream in a pan over low heat.
Drain the spaghetti and add them to the pan with the cream, mixing well to combine, adding a ladle of pasta cooking water if necessary.
Add a drizzle of truffle oil to enhance the aroma.
Plate the spaghetti and finish with fresh truffle slices on top.
Serve immediately, hot.
Pot
Pan
Wine pairing
Italy
| Energy (kcal) | 285.57 |
| Carbohydrates (g) | 59.08 |
| of which Sugars (g) | 1.91 |
| Fat (g) | 1.07 |
| of which Saturates (g) | 0.17 |
| Protein (g) | 12.08 |
| Fiber (g) | 2.99 |
| Sale (g) | 0.01 |
