Spaghettini al Beurre with Fresh Truffles

Spaghettini al Beurre with Summer truffles
Fresh, firm truffles, thinly shaved over warm pasta are a true joy to the senses. Their pleasing aroma and subtle nuances of flavor are released by the gentle warmth of freshly cooked pasta.

1/2 oz fresh truffles (Summer truffles, Burgundy truffles or Oregon Black truffles)
6 oz spaghettini (substitute fettuccine, linguine or bucatini)
2 Tbsp chopped fresh flat leaf parsley
3 Tbsp unsalted butter
Parmesan cheese, coarsely grated (optional)
salt & pepper, to taste



Cook pasta in a large pot of salted water according to directions on package. When the pasta is cooked to ‘al dente’ stage, drain it, reserving a little of the cooking water, about 4 tablespoons or so. Return the pasta to the cooking pot along with the reserved pasta water. Heat over medium, add the butter and toss until most of the water has been absorbed and the pasta is well-coated with the butter. The butter and starchy pasta water will form a loose sauce that clings to the pasta.


Add the fresh parsley and toss again. Divide the pasta into two bowls. Shave the truffle generously over the warm pasta. Top with grated parmesan cheese if desired.



Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366

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