Instructions
- Cook Spaghetti according to package directions until al dente. Drain well and immediately toss with Olive Oil and Black Truffle Oil.
- Spread the Spaghetti in a single layer on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 25-30 minutes, flipping halfway through, until golden brown and exceptionally crispy.
- While the Spaghetti is baking, prepare the Alfredo Dip. In a small saucepan, melt Butter over medium-low heat.
- Add Heavy Cream and bring to a gentle simmer, stirring occasionally.
- Reduce heat to low and gradually whisk in Parmigiano-Reggiano until melted and smooth. Do not boil.
- Stir in Lemon Juice and season with White Pepper and Nutmeg.
- Serve the crispy Spaghetti Chips immediately with the warm Alfredo Dip. Garnish with extra Parmigiano-Reggiano flakes and a drizzle of Black Truffle Oil, if desired.
