Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
- 2 tbsp Butter
- 4 spoon Parmesan Cheese
- 2 Eggs
- 7 oz Tagliolini Pasta (or other long egg pasta)
- 1 (0.25 oz)Truffle
- Truffle Slicer
Of course, the star of this pasta is the truffle, but there are some tiny details that can make this dish even more delicious.
- My first secret starts days before the recipe. If you bought the truffle, but aren’t going to use it right away, I suggest storing it in the fridge in a container together with two eggs. Egg shells are porous and the truffle scent will penetrate them flavoring the eggs. Truffles can be stored this way for three to four days.
- Fill a pot with water and put it to boil. Take out your container with the eggs and truffle. Take out the eggs and separate the whites from the yolk. Set the whites aside (you can use them to make a savory omelette the following day.)
- When the water boils, salt it, and throw the pasta in. Meanwhile, mix the eggs, Parmesan cheese, and butter (gently melted.)
- When cooked, dry the pasta and mix the sauce in. Plate and sprinkle with thin slices of truffle. You will need a specific instrument to slice truffles as normal graters are usually too thick.
- Tip if you don’t use the entire truffle. Gently melt some butter in a small glass jar, throw the truffle in when the butter is at room temperature, and freeze.