Creamy truffle pasta
A recipe for silky, creamy pasta with fresh truffle.
Servings 4 people
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
Instructions
- 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.