This fresh luxurious spaghetti is the ultimate indulgence! The spaghetti is made with our champagne egg yolk dough and served in a truffle butter sauce. Unlike regular egg dough, the egg yolk adds a silkiness to the pasta while the crisp champagne add lightness.
One of the reasons I love this dish so much is the ingredients speak for themselves. There are only 3 ingredients, spaghetti, butter and truffles yet the final dish is well balanced and truly delicious.
Fresh truffles vs truffle oil? If your budget allows, and they are in season, fresh truffles will add more complexity and flavor. However, a good quality truffle oil works beautifully and what I use for this recipe.
For the pasta, make spaghetti with our champagne dough here.
Champagne Truffle Spaghetti
A sophisticated, light and silky spaghetti that is made with a champagne egg yolk dough.
Prepare the pasta
Bring a well salted pot of water to boil.
Melt the butter in a skillet over medium-low. Once the butter is melted add the truffle oil and turn heat to low.
Add spaghetti to the boiling water and cook pasta for 2 minutes then strain directly into the butter. You want some of the water to mix with the butter to form a sauce.