Photography by Colin Faulker
Food styling by Ruth Gangbar
Prop styling by Jane Hardin
First published in Wish May 2007
Bonus: Besides being much cheaper than fresh truffles, with preserved truffles you get two products in one: the truffle meat as well as the juice or oil, which can be added to soups, broths and sauces.
Sauté | Truffle | Vegetarian | Main Dish | All categories...
food
Lemon Truffle Spaghetti
With minimum ingredients and maximum flavour, the truffle pops in this creamy pasta. This dish will work with any pasta.
Ingredients (SERVES 4)
| 1 | 1-lb box spaghetti |
| 1 | lemon, zested and juiced |
| 1 cup | 35% cream |
| 1 | preserved truffle*, chopped |
| 4 tsp | chopped fresh chives |
| Parmesan shavings |
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain and reserve at least 1 cup of the cooking water.
- Whisk lemon juice, zest and cream together in a bowl and pour into a large skillet. Add 2 teaspoons chopped preserved truffle.
- Place skillet over medium-high heat and reduce sauce by one third. Be careful not to let cream boil over.
- Pour sauce over cooked pasta, adding reserved pasta water if necessary to loosen sauce.
- Garnish with chives, remaining truffle and Parmesan.
Nutritional information
Nutrients per serving: about 621 calories, 23 g fat, 16 g protein, 88 g carbs, 3 g fibre. Good source of folate and iron.
Comment on "Lemon Truffle Spaghetti "
Editor's note: This is a moderated forum, so your comments won't appear until approved by the moderator. Please help us foster a friendly environment by keeping your posts civil and on-point. We reserve the right to delete comments that include foul language, personal attacks on others, sales solicitations or any other inappropriate content. Posted comments reflect the opinions of the poster, not of Wish.ca. Read our privacy policy for more information.
Your comment