Spaghetti with Truffle Oil
My niece gave me truffle oil for Christmas and thought of preparing spaghetti. I knew white truffle oil and pasta would be the key ingredient and did not want to use any type of cream. So I surfed the internet looking for an idea and I stumbled to Italian Food Forever blog by Deborah Mele describing her time in Umbria and preparing pasta with white truffle carbonara. The pasta looked amazing with shavings of white truffle. Since I can’t afford the real thing and can only afford truffle oil it will be okay. I decided to make something similar to carbonara without using wine and heavy cream and just use beaten egg and freshly grated parmesan cheese to create the creamy texture I am looking for.
- 1 medium yellow onion-chopped fine
- 3 cloves garlic-chopped fine
- 3 tablespoons olive oil
- 1 stalk fresh rosemary-chopped
- 2 eggs beaten
- 1/4 grated fresh Reggiano Parmesan cheese
Saute onion-garlic and rosemary in olive oil. Make sure onion is golden and garlic is not burnt. Boil spaghetti, in 3 quarts salted water. In a small bowl combine the eggs and grated Parmesan cheese. Reserve.
Drain pasta, toss onion, garlic, rosemary mixture and add to the sauce. The heat from the pasta will cook egg. Add parmesan. Toss again and drizzle truffle oil on top of each individual serving. Garnish with fresh chopped rosemary.
The combination of sweet onions, garlic, rosemary, eggs, parmesan cheese and white truffle oil made it so creamy that I did not have to use heavy cream. This was so good and sad that I only made a small amount. As usual I inhaled my food. I never learn to eat slow and savor every single bite. Simply delicious!
Ciao for now!!!