Place broccoli on a foiled sheet pan, drizzle with olive oil, season with salt and pepper, then bake for 15-20 minutes or until tender enough to poke with a fork.
Cook spaghetti according to box directions.
In a small mixing bowl, lightly mix eggs, parsley, gruyere cheese, and red pepper flakes.
Heat a medium sized, non-stick pan with 1 tbs olive oil. Saute white wine, garlic, and onion on medium high heat for 2-3 minutes, or until onions turn translucent. Remove from heat and set aside.
When spaghetti is finished, drain and transfer to pan with garlic and onion over low heat. Add broccoli,truffle marcona almonds, and egg mixture, quickly toss together in pan, making sure spaghetti is fully covered. Finish with black truffle salt.
*Truffle marcona almonds can be substituted for traditional marcona almonds