2/3 cup Freshly grated 24 months aged parmigiana Reggiano
2 TBS extra virgin olive oil
TT Salt and black pepper
3 TBS ROE white sturgeon caviar
TT Urbani white truffle
Place a pot of water to boil; cook pasta according to directions.
Meanwhile whisk yolks with olive oil, salt, pepper and Parmigiano. Add ¼ cup cooking water to yolks mixture and mix well.
Drain pasta, stir in yolks over very low heat and cook until yolks are thickening up, perfectly coating spaghetti, but stop cooking it before curdling.
Portion out in individual bowls , top with white truffle and caviar before serving
Recipe and photography by Lorenzo Boni @cheflorenzoboni