An easy to make Spaghetti with Truffle Pecorino Recipe by Ada Velonis, from founder, editor and culinary writer behind Marmalade + Kindness.
5 Mins 15 Mins EasyServes 2
Image: Monika Grabkowska
Spaghetti (for 2)
½ cup reserved pasta water
Handful freshly chopped tarragon leaves
2 crushed garlic cloves
Zest of 1 lemon
30-40g truffle pecorino, grated
Boil a large pot of salted water and cook spaghetti according to packet instructions.
Receive ½ cup of pasta water. Drain, rinse with cold water and set aside.
In a saucepan, heat 30g of butter over medium heat, cook off the garlic, tarragon and lemon zest until aromatic (a few minutes).
Stir through the pasta, and add a splash of the pasta water to loosen and coat.
Divide between bowls and top with the grated truffle pecorino. Serve immediately.
About this recipe
This Spaghetti with Truffle Pecorino Recipe is courtesy of Ada Velonis – founder, editor and culinary writer behind Marmalade + Kindness, an online mindful cooking journal that encourages people to explore mindfulness and creativity through home cooking.
Read about Ada Velonis of Marmalade + Kindness on mindful cooking and the products getting her through lockdown here.