Spaghetti with truffle

Ingredients for 4 persons

• 1 truffle of 50 g
• 350 g of spaghetti
• 1 dl of liquid cream
• 40 g of butter
• 1 shallot
• 2 cloves garlic

Preparation time: 10 min

Cooking time: 20 min

Finely chop the shallot and garlic, put them in a sauté pan with the butter, and cook for 3 minutes. Add the cream, bring to the boil, salt and cook over low heat.
Brush the truffle and grate it on a coarse grater, reserve a third, put the rest in the cream and leave on low heat.
Immerse the pasta in boiling salted water, cook al dente, drain immediately, pour them into the sauté pan over the cream, mix and season with pepper. Serve the pasta immediately and sprinkle with the rest of the truffle.