Canberra winters are certainly not for the faint-hearted. But unlike some of us, what does…
A simple combination of spaghetti with black truffle, parmigiano and lemon.
- 500g egg based spaghetti
- 200g butter
- 150g Parmigiano cheese
- Black pepper
- Sea salt
- 50g Black truffle, halved
- Lemon zest
- Cook spaghetti as per instructions in salted water.
- Meanwhile, melt butter in a deep set fry pan and cook until slightly golden. Drain the spaghetti, reserving 1/2 cup pasta water. Add the spaghetti to the fry pan with the pasta water and toss to coat in butter. Stir through the parmigiano, grate half the black truffleand season with black pepper and sea salt to taste.
- Serve immediately, topped with black truffle shavings(using the remaining half) and lemon zest.
For more recipes, check out Canberra-based food and recipe blog, The Macadames.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.