Separate the green and white parts of the chard. Peel the white part, then slice it.

Blanch the green part of the chard in boiling water for about 2 minutes, and 5 minutes for the white part. Strain.

Heat the saucepan with butter to 2/3 of the maximum power of your heat source. When the butter foams, add the white part of the chard and cook covered for 15 min over low heat.

At the end of cooking, add the previously sliced green part of the chard.

Cook the spaghetti separately in boiling salted water and then add to the chard.

Season and serve with grated Parmesan and truffle slices.

Bon appétit!