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Spaghetti Chitarra, Reggiano, Butter, Egg and Truffle

Recipe by Tobie Puttock

Serves four.

  • 320g spaghetti
  • sea salt
  • 2 tablespoons butter
  • 1-2 tablespoons parmigiana reggiano
  • black truffle
  • sea salt and cracked pepper
  • 4 best quality egg yolks
  1. Cook the spaghetti in boiling salted water to the manufacturer’s instructions.
  2. While the spaghetti is, cooking melt the butter in a pan over a low heat, add the parmesan and a pinch of salt.
  3. Once the spaghetti is cooked strain out the water and toss it through the butter and parmesan mixture.
  4. 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.
  5. Enjoy your spaghetti chitarra with a glass of crisp white wine.

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