Spaghetti with truffle oil

Ingredients for 4 servings:

• 500 g spaghetti (No. 3)
• 1 handful of Parmesan, grated
• 4 eggs
• 3 tbsp oil (truffle oil)
• 1 tbsp butter
• e.g. Parmesan, coarsely grated, for decoration

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

simplest preparation – but maximum enjoyment

Cook the spaghetti al dente (I always use spaghetti ‘No. 3’ because it’s the thinnest and works best for this recipe). Then drain (do not rinse!) and return it to the saucepan – but do not return it to the stove. Add a tablespoon of butter and the Parmesan to the spaghetti and mix well. Separate the egg and add the yolk to the pasta. Stir well, then season with salt and pepper. Finally, add the truffle oil. Mix briefly, then plate and serve garnished with basil leaves and coarsely grated Parmesan. Important: The egg yolk is the “secret” of this recipe because it gives the pasta a very creamy texture. It’s important, of course, that the yolk doesn’t cook any further, otherwise it will curdle.