Spaghetti ‘Alla Napolitana’
Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, with an onion stuck with cloves, and half an ounce of butter. Drain and put them into a saucepan with half a pint of Tomato sauce (see Sauces, p. 126) (or tomato conserve), half a pint of sauce ‘Suprema’ (see Sauces, p. 125), two truffles, seven or eight mushrooms, and a piece of smoked tongue, all cut up small. Add a little pepper, grated nutmeg, and a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, serve hot with some grated Parmesan cheese separate.