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Nutrition Facts
Serving Size 1 (105g) Recipe makes 5 servings The following items or measurements are not included below: 1 stalk fresh rosemary truffle oil
Calories 358
Calories from Fat 95		(26%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 6.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 81mg		3%
Potassium 156mg		4%
Total Carbohydrate 54.1g		18%
	Dietary Fiber 2.5g	10%
	Sugars 2.2g
Protein 11.2g		22%
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Spaghetti With Truffle Oil, Garlic and Rosemary

Recipe #319954 | 15 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Sandi (From CA)
Aug 18, 2008

This looked SO good when I saw it at epicurean.com that I knew it had to be MINE, all MINE! (Well, I needed easier access to it, anyway.) I've been on a truffle oil kick lately since I discovered how remarkably delicious it is. Who knew? (Well, lots of people, but I guess they simply forgot to tell me.) Servings adjusted according to course and times are estimated.

SERVES 5 -6 (change servings and units)

Ingredients

1 (12-16 ounce) package spaghetti
1 medium yellow onion, chopped fine
3 garlic cloves, chopped fine
3 tablespoons olive oil
1 stalk fresh rosemary, chopped
1 teaspoon truffle oil (white or black)
1/4 cup grated fresh parmesan cheese, good quality

Directions

1
Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
2
Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
3
When al dente, drain pasta, toss with onion, garlic and rosemary.
4
Add parmesan and toss again.
5
Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
6
Garnish with fresh chopped rosemary--just a pinch.