Spaghetti with Truffle Pecorino Recipe
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
Easy
Serves 2
Image: Monika Grabkowska
Ingredients
- Spaghetti (for 2)
- ½ cup reserved pasta water
- 30g butter
- Handful freshly chopped tarragon leaves
- 2 crushed garlic cloves
- Zest of 1 lemon
- 30-40g truffle pecorino, grated
Method
- 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.
