Truffle Egg Pasta Recipe: Fettuccine al Tartufo

Truffle Egg Pasta (Fettuccine al Tartufovo)

Adapted from a recipe by Armando Percuoco on Lifestyle Food

Preparation time: 10 minutes

Cooking time: 15 minutes

Truffle eggs should be started 24 hours before

Serves 6 as an entree

• 250g/8.8ozs dry fettuccine (I used a Barilla egg papardelle)

• 2 tablespoons butter

• 1.5 cups/375ml/13flozs cream

• 6 tablespoons grated parmigiano reggiano parmesan cheese

• 6 Truffle Eggs* or 1 tablespoon truffle oil

• Truffle salt

• extra Parmesan for serving

Step 1 - *Make truffle eggs: At least 24 hours ahead of time, place eggs in a container with truffle to infused the truffle aroma.

Step 2 - Boil fettuccine for about six minutes if dry. Drain.

Step 2 - Add butter and cream in a frying pan and simmer for three minutes over medium heat to reduce the mixture. If using ordinary eggs and truffle oil, add truffle oil now.

Step 3 - Add cooked pasta and toss, then add parmesan and stir. Divide pasta into four serves on plates.

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Step 4 - In the meantime smear frying pan with butter and fry egg until whites are firm, but yolks are still runny. Place egg on pasta. Add more parmesan, salt and pepper and toss egg into pasta. Add little slivers of shaved truffle if you are feeling indulgent.

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