Cook the spaghetti al dente (I always use spaghetti `No.3` here because they are the thinnest and go best with this recipe). Then strain (do not frighten!) And put back in the saucepan - but do not put it back on the stove. Add a tablespoon of butter and the parmesan to the spaghetti and stir well. Separate the egg and add the yolks to the pasta. Stir, then season with salt and pepper. Finally add the truffle oil. Mix briefly, then serve and serve decorated with basil leaves and coarsely grated Parmesan.
Important: The egg yolk is the secret of this recipe because it gives the pasta a very creamy note. Of course, it is important that the yolk does not boil any more, otherwise it will freeze.
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