“A true delicacy which combines the greatness of white truffle and eggs in a classic pasta dish.”
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Serves 4 People
Difficulty level: Easy
Preparation: 5 min
Cooking time: 15 min[/col] [col size=”6″]
- 500g of good quality Spaghetti
- 3 egg yolks
- 3 whole eggs
- 4 tbsp of good quality extra virgin olive oil
- 2 garlic cloves
- 2 tbsp of White Truffle Paste
- 1/2 of a cup of shaved Parmesan cheese
1- Put a large pot with plenty of salted water on the stove and bring to boil.
2- Once the water boils, add the spaghetti and stir occasionally making sure they don’t stick together and cook until al dente. A tip is to add a little oil in the water so the pasta won’t stick together.
3- In the meantime prepare the eggs. Gently extract 3 yolks and place them into a bowl and add and additional 3 whole eggs.
4- Add cheese, white truffle paste and 1 table spoon of oil into the bowl and mix trying to incorporate as little air as possible. Optional: you can replace 1 table spoon of normal oil with white truffle oil for a much stronger flavour.
5- In a large frying pan over low heat saute’ the unpeeled and crushed garlic with the remaining oil for a few minutes, making sure not to brown it too much.
6- Remove the garlic. Drain the pasta. Add it to the frying pan and mix it with the garlic oil. Optional: you can save a little of the cooking water for later in case the pasta dries to much.
6- Turn off the heat, add the egg mixture and stir making sure that the sauce is well mixed with the pasta. Add salt or more Parmesan cheese if necessary.
7 -Serve immediately and shave few slices of fresh White Truffle if available.