Name: Nothing-in-the-cupboard truffle pasta
Total time: 1200 s
Yield: 4
Ingredients: 1 pack spaghettoni; 1 tablespoon olive oil; 6 clove garlic; 1/2 teaspoon chilli flakes; 1 tablespoon truffle pesto; 25 gram butter; 35 gram Parmigiano Reggiano; 10 gram parsley; 1/2 lemon

Step 1

Cook the spaghettoni (1 pack) to the pack instructions, until al dente. Drain, reserving the cooking water from the pasta. Meanwhile, heat the oil (15 mL) in a large frying pan and add the garlic (6 cloves) and chilli flakes (as needed) . Cook for 2-3 minutes, until golden, then stir in the pesto (15 g) .

Step 2

Transfer the spaghettoni to the pan. Add butter (25 g) , Parmigiano Reggiano (35 g) and a ladleful of pasta cooking water along with lots of black pepper. Cook for a few more minutes, tossing, until the sauce is thick and glossy, adding more cooking water if needed.

Step 3

Off the heat, stir through the parsley (10 g) and lemon zest (1/2) . Serve drizzled with olive oil and topped with more Parmigiano-Reggiano.

Nothing-in-the-cupboard truffle pasta

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