Prep 5 mins
Cook 10 mins
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.
- 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
- Saute onion-garlic and rosemary in olive oil. Make sure onion is golden-and garlic is not burnt.
- Boil spaghetti in 3 quarts salted water with a touch of milk in the water, as well as a tablespoon of oil.
- When al dente, drain pasta, toss with onion, garlic and rosemary.
- Add parmesan and toss again.
- Drizzle the truffle oil on top of each individual serving. (Ok, now I'm drooling. Must hide this fact from guests.).
- Garnish with fresh chopped rosemary--just a pinch.
After making it once we didn't even keep the two servings left over. There is far too much onion, not enough other flavors, and it's just boring. It was definitely easy, but didn't deliver on the results. I'd MAYBE keep the basic idea and revamp it to actually have flavor (ie: less onion, double the garlic, add salt and pepper, more rosemary, maybe chili pepper flakes, etc.) Also, it didn't really showcase the truffle oil or bring that flavor out at all. <br/><br/>Definitely not making this as is again.
Super easy and delicious. I made it with bow tie pasta and added fresh ground pepper. This makes a great side dish! Delish.
Fast and easy to put together. It was very a good side dish to go along with some good grilled steaks and saute mushrooms. Don't forget a nice bottle of red wine to go with. Truffle oil I used was from Trader Joes.