TRUFFLE PASTA WITH SAGE

Serves 2
Ingredients:
  • 250g spaghetti
  • 1 tablespoon Urbani White Truffle Olive Oil
  • 100 ml heavy cream
  • 1 garlic clove, grated
  • 25g parmesan, freshly grated, plus more for serving
  • 250 ml pasta cooking water
  • A few gratings of nutmeg
  • Himalayan salt
  • Ground black pepper
  • Sage
  • 1 tablespoon of butter (for frying sage)

Instructions:

Bring a large pot of water to a boil. Add salt generously. Cook the spaghetti al dente according to package instructions. Reserve about 250 ml of cooking water before draining the pasta. Return the pasta to the pot and set aside while you make the sauce.

In a skillet, melt butter over medium heat. Add sage leaves and fry until crispy, about 1-2 minutes on each side. Remove sage leaves from the skillet and set aside.

In a small saucepan, combine Urbani White Truffle Olive Oil with heavy cream. Heat very gently until warm. Stir in grated garlic clove, freshly grated parmesan, about 75 ml of the pasta water, a few gratings of nutmeg, salt, and pepper. Stir to combine.

Add a bit more pasta water to loosen the sauce if needed, then pour the truffle cream sauce over the pasta.

Serve the truffle pasta topped with crispy sage leaves and additional grated parmesan, if desired.