The ultimate pasta for truffle lovers – it is creamy, it is irresistible, and it comes together in next to no time. Egg yolks, butter and parmesan, fresh truffle, a good truffle oil, pepper and a bag of good pasta – that is all it takes. The result is wonderfully creamy and tastes simply superb.
Jes and I were in Venice recently, where we had the most delicious truffle pasta – and this is my version of that fantastic dish.
Summer truffles do not have much flavour, so use a good truffle oil as well and season the dish with it – that is essential to bring out the right aroma. I use the one from La Tourangelle with white truffle, and I can warmly recommend it.
I would also recommend buying a good pasta; the cheap ones often turn sticky and taste floury, so spend a little extra on a good bag of pasta – it really does make the whole experience much better.
Depending on how you plan to serve the dish, you can cook between 400 and 500 g of pasta – some people eat more than others, so I would suggest making the amount you usually do.
Served as a starter, 400 g of pasta will stretch to 6 people.
Creamy truffle pasta
Ingredients
- 4-500 g good-quality pasta
- 160 g parmesan, finely grated
- 100 g butter
- 6 egg yolks
- 1-2 tsp truffle oil, to taste
- 1 fresh truffle
- Pasta cooking water – approx. 200 ml
- Freshly ground pepper, and salt if needed
Method
- Cook the pasta for about a minute less than al dente, following the packet instructions. *The pasta will continue to cook a little in the pan with the other ingredients, so it is important not to overcook it.
- Meanwhile, melt the butter in a frying pan over a low heat, then lift the pasta straight from the pot into the pan and toss well. Add 100 ml of the pasta cooking water too.
- Add the parmesan and egg yolks, and quickly toss them through the pasta.
- Turn the heat up to medium so the dish heats through properly and the sauce begins to thicken and coat the pasta in a creamy layer. *It must not boil, just heat through thoroughly.
- Shave the truffle on a truffle slicer and set aside all the largest, prettiest shavings. Add all the small pieces to the pasta and toss together.
- Season the pasta to taste with truffle oil and freshly ground pepper. Salt is often not needed because of the parmesan, but add some if you feel it needs it.
- Adjust the consistency one last time with pasta cooking water – it should be soft and creamy.
- Serve immediately, preferably on warm plates, and top with the reserved truffle shavings and freshly ground pepper.
Nutrition
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