Gina Lollobrigida's Spaghetti with White Truffles
4 qts. water
5 tbsps. salt
1 lb. fettuccine noodles (or other Italian egg noodles)
One 4-oz. can Urbani white truffles (or 2 oz. fresh), cut in thin slices
1/4 cup truffle broth (from the can, or use chicken broth)
1 stick sweet butter
1 1/2 cups freshly ground Parmesan cheese
Heat a large earthenware casserole (or baking dish) in a slow oven (275 or 300 degrees F.). Bring water to slow boil and add salt. Add pasta to rapidly boiling water, stirring occasionally with a fork to prevent noodles from sticking together. Test noodles frequently so they cook only until al dente (soft, but still firm).
While noodles are cooking, heat truffle broth (or chicken broth) until warm, but not boiling. When noodles are done, drain them in a colander but remove them from colander before they are completely drained, and put into heated casserole (or baking dish).
Add heated truffle broth (or chicken broth) to the noodles, adding pats of butter at the same time and tossing lightly until all the butter is melted. Gradually toss in cheese until thoroughly blended. Quickly garnish with sliced truffles and serve at once. Serves 4.
Thoughts: This recipe is from late 1973. White truffle prices at that time were as follows (Urbani):
Fresh white Italian truffles - $200.00 per pound
White truffles packed in tins: 1/2 oz. - $6.00, 1 oz. - $12.00, 2 ozs. - $23.00 and 4 ozs. - $40.00.
2016 prices (Urbani):
Fresh white Italian truffles - $676.00 per pound
White truffles in jar: 1/3 oz. $109.00