- Cook the spaghetti in boiling salted water to the manufacturer’s instructions.
- While the spaghetti is, cooking melt the butter in a pan over a low heat, add the parmesan and a pinch of salt.
- Once the spaghetti is cooked strain out the water and toss it through the butter and parmesan mixture.
- Serve with an egg yolk on top of the hot pasta and a generous grating of truffle along with a small amount of cracked pepper.
- Enjoy your spaghetti chitarra with a glass of crisp white wine.
Spaghetti Chitarra, Reggiano, Butter, Egg and Truffle
Recipe by Tobie Puttock
Serves four.
Ingredients
- 320g spaghetti
- sea salt
- 2 tablespoons butter
- 1-2 tablespoons parmigiana reggiano
- black truffle
- sea salt and cracked pepper
- 4 best quality egg yolks
