Spaghettini with summer truffle

Spaghettini with summer truffle

Total: 20 Min. | Active: 20 Min.
Nutritional value / person: 648 kcal
, Fat: 19 g
, Carbohydrate: 90 g
, Protein: 27 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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250 g spaghettini
salted water, boiling


20 g butter
60 g Parmesan, coarsely grated
a little pepper
a little sea salt
10 g summer truffle, very thinly sliced
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How it's done

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Cook the pasta in boiling salted water until just al dente. Set aside approx. 150 ml of the cooking water, drain the pasta.


Add the reserved cooking water, butter and parmesan to the same pan, stir over a low heat until you have a creamy sauce. Add the pasta, mix, heat gently. Plate up the pasta, season, top with the truffle.

Good to know
Note: The summer truffle has a very subtle flavour and only a slight taste of truffle.

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