FOODTOUR Frühlingsfest Stuttgart🎡

Ingredients

• 200 g Spaghetti (dry pasta, any shape you prefer)
• 50 g Parmesan Cheese (freshly grated)
• 2 Tbsp Truffle Oil (high‑quality black truffle oil)
• 2 Tbsp Unsalted Butter (cut into small pieces)
• 2 Garlic Cloves (minced)
• 100 ml Heavy Cream (for a silky sauce)
• 1 Tbsp Fresh Parsley (chopped, for garnish)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 5 g Fresh Truffle Shavings (optional, for finishing)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the spaghetti and cook until al dente, about 9‑10 minutes.

   Time: PT10M

2. Prepare the Garlic Butter Base

   While the pasta cooks, melt the butter in a skillet over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.

   Time: PT2M

3. Make the Cream Sauce

   Stir in the heavy cream, reduce the heat to low, and let the mixture simmer gently for 3 minutes until it thickens slightly.

   Time: PT3M

4. Reserve Pasta Water and Drain

   When the pasta is al dente, reserve ½ cup of the cooking water, then drain the pasta in a colander.

   Time: PT2M

5. Combine Pasta and Sauce

   Add the drained pasta to the skillet, toss to coat, then stir in the grated Parmesan, truffle oil, and a generous pinch of black pepper. If the sauce looks dry, add a little reserved pasta water until glossy.

   Time: PT5M

6. Plate and Garnish

   Divide the pasta between two plates, sprinkle with chopped parsley and, if using, fresh truffle shavings. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

610

Protein

20 g

Carbohydrates

70 g

Fat

25 g

Fiber

3 g