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Truffle Spaghetti Recipe


Whip up a swift yet indulgent lunch for one, perfect for those remote work days. In under 15 minutes, you can savor the decadence of Swiss Truffelperle cheese in this quick recipe. Ideal for utilizing those last bits of cheese in your fridge, with minimal cleanup for such a delightful dish!


50g of Truffleperle

50g of Parmigiano Reggiano

75g of Spaghetti (around a £1 in diameter when you bunch it)

20g of Unsalted Butter

Salt & Pepper to taste

(Serves one)


1. Cook your spaghetti as per the cooking instructions in well-salted water.

2. Finely grate your two cheeses but leave them in separate piles.

3. When al dente, drain your pasta, return it to the warm pan and retain some of the pasta water in a mug.

4. Add the butter to the pasta and stir so that the butter melts, coating all of the strands.

5. Add the Parmigiano cheese and continue to stir so that it melts evenly through the pan.

6. Add a little of the pasta water so that your spaghetti becomes a little loose and glossy – this is up to personal preference, I added 3x Teaspoonfuls.

7. Add two-thirds of your Truffleperle, continuing to stir.

8. Dish up – serve with the rest of your grated Truffleperle plus plenty of cracked black pepper.


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Made in Switzerland by the Güntensperger's, Truffelperle is a Swiss mountain cheese enhanced with black truffle throughout. The cheese celebrates the rich exchange of culture and foods between Switzerland and the North of Italy, with...