This spaghetti is rather glamorous and it’s what I imagine James Bond would knock up in two seconds if you went round for dinner chez 007. Yes truffles are a luxury, they are not called the diamonds of the kitchen for no reason, but you only need a small amount of them and they are perfect as an ingredient for a special occasion vegetarian supper or romantic dinner for two, and anyway, a bit of what you fancy does you good. One little jar of truffles goes a long way, mine were £9.50 for 50g from a supermarket, but I also found them for £7.30 in an Italian deli. Spaghetti is really inexpensive so it balances out. However, my friend Jenny makes this recipe with sautéed mushrooms instead, and that makes it really inexpensive. This recipe only takes about 10 minutes to make and is perfect for a date night or dinner party..and anyway there is nothing better than spaghetti….nothing.
My music suggestion is Parlami d’amore Mariù by Achille Togliani.
Serves 2-3 people.
100g freshly grated Parmesan
350g of spaghetti
2 cloves of minced garlic
2 tablespoons of truffle oil available in supermarkets and Italian delis (about £4.00 a bottle which lasts for ages)
2 tablespoons of olive oil
A sprig of parsley very finely chopped
Truffles (you can get a small jar in most supermarkets) or sautéed mushrooms if you prefer
Salt and pepper
Cook the spaghetti according to the instructions on the packet, saving a cup of the water it was cooked in.
Meanwhile, into a bowl, crack the eggs and beat them with salt and pepper and most of the grated cheese (saving some for sprinkling on later).
Gently fry the garlic in the olive oil and butter in a large frying pan for about 3 minutes.
Add the drained spaghetti and toss through and remove from the heat. Add a few tablespoons of the spaghetti cooking water then
add the egg mixture, then with forks, lift the spaghetti to mix through thoroughly so the spaghetti is evenly coated, adding more of the cooking spaghetti water to keep it saucy if needed.
Serve sprinkled with the rest of the Parmesan, lots of black pepper, the truffle oil, parsley and shave the truffle over the top, I use the finest setting on my mandolin.