Buttery Spaghetti Tossed with Shaved White Truffles

1. Boil Water and Cook Spaghetti

Bring 6 quarts of water to a boil in a large pot, adding 3 tablespoons of kosher salt to season the water well. Once the water is at a rolling boil, drop in the spaghetti and cook until just al dente, following the package instructions for timing.

2. Reserve Pasta Water

While the pasta cooks, prepare to reserve some of the pasta water. When the spaghetti is ready, drain it using a colander but remember to save 2/3 cup of the pasta water for the sauce.

3. Make Butter Sauce

Return the reserved pasta water to the large pot and bring it to a gentle boil. Add the chunks of cold unsalted butter to the pot. Whisk vigorously until the butter has melted and emulsified with the pasta water, forming a rich and glossy sauce.

4. Combine Pasta and Sauce

Once the sauce is ready, add the drained spaghetti back into the pot. Stir and toss the pasta thoroughly to ensure every piece is evenly coated with the buttery sauce.

5. Serve with Shaved Truffles

Transfer the pasta to a serving bowl, making sure to scoop up all the sauce from the pot. For the final touch, shave the fresh white truffles over the top of the pasta using a truffle shaver or mandoline. Serve immediately.