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​Black Truffle Pasta

Black Truffle Pasta - Recipe by Cuisine Inspired
4 servings
20 min 
Easy
​Ingredients
16oz fresh pasta (I use angel hair pasta)
4 egg yolks
1tbsp grated Parmesan
2/3 cup heavy cream
1/3 cup chicken stock
1 small fresh black truffle (approx. 1oz)
Salt and pepper for seasoning
 
Cook pasta in a large pot of salted boiling water following the package instructions until al dente.
In the meantime, heat the heavy cream and chicken stock in another large pot. Add the grated parmesan, stir until well combined and simmer for a few minutes. Season with salt and pepper.
Drain the pasta and add to the cream sauce mixing carefully. Simmer another 2 to 3 minutes.
 
Plating:
Divide the pasta into 4 plates. On each plate, place 1 egg yolk on top of the pasta. Using a truffle slicer, shave some truffle on the top just before serving.
​"An easy truffle pasta recipe, perfect for a celebratory dinner. I like to use angel hair pasta for this recipe: long, thin and delicate, it has the perfect elegance to complement the black truffle. Shave the truffle as thin as your truffle slicer allows you." 
~Nathalie
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  • Home
  • RESTAURANTS
    • NEW YORK >
      • ALDEA
      • L'APPART
      • ASKA
      • AUREOLE
      • BÂTARD
      • BOULEY AT HOME
      • CONTRA
      • DANIEL
      • Günter Seeger
      • JUNGSIK
      • LE JARDINIER
      • THE MUSKET ROOM
      • SHUN
      • WALLSÉ
  • RENDEZ-VOUS
    • Christine Vernay - Owner-Winegrower, Domaine Georges Vernay >
      • Christine Vernay - Propriétaire-Viticulteure, Domaine Georges Vernay
    • Christophe Dufossé - Owner and Chef at Maison Dufossé, Metz, France >
      • Christophe Dufossé - Chef Propriétaire Maison Dufossé, Metz
    • Eunji Lee - Executive Pastry Chef at Jungsik NY
    • Dan Leiber - Owner of Stardust Farm. PA
    • Kinou Cazes-Hachemian Co-Owner and North America Brand Ambassador for Château Lynch-Bages
    • Eddy Leroux - Chef de Cuisine at Daniel, NYC
    • Etienne Le Bastard Executive Pastry Chef at Bouley, NYC
    • Matt Lambert - Head Chef and Co-Owner of The Musket Room, NYC
    • Joe Anthony - Chef de Cuisine at Gabriel Kreuther, NY
    • Aurélie Bessière - Founder and CEO of Palais des Thés USA
    • Daniel Chavez-Bello Executive R&D Chef at Bouley, NYC
    • Laurent Drouhin from Joseph Drouhin Wines
    • Estelle Lebbrecht from Estelle Gourmet
  • NEWS
    • 14th Annual StarChefs International Chefs Congress
    • The 2020 List of NYC & Westchester County's Michelin-starred restaurants
    • The 2019 World’s 50 Best Restaurants List
    • The 2019 James Beard Foundation Awards Nominees
    • The World Restaurant Awards 2019
    • The 2019 List of NYC's Michelin-starred restaurants
  • MUST TRY
    • NEW YORK >
      • Baked Tribeca
      • Estelle Gourmet
      • FRENCH CHEESE BOARD, NYC
      • LA MAISON DU CHOCOLAT, NYC
      • LA PARISIENNE, NY
      • Palais des Thés Tea School, NYC
      • Urbani Truffles & Truffle Lab
  • RECIPES
    • APPETIZERS >
      • Asparagus Bundles with Iberian Ham
      • Butternut Squash Soup with Truffle
      • Eggs Caviar
      • Foie Gras Scallops over Green Cauliflower Purée
      • Individual Salmon Terrines
      • Roasted Leeks with Poached Egg and Black Truffle
      • Salmon Tartare with Caviar
      • Sea Bream Carpaccio
      • Mushroom Soup
    • FISH & SEAFOOD >
      • Saffron Sea Bass
      • Seared Scallops, Morels, Zucchini Tagliatelle
      • Seared Scallops with Vanilla Sauce
    • MEAT >
      • Lemon Cumin Chicken
      • Herb Crusted Rack of Lamb
      • Roasted Duck Breast with Hazelnut Sauce
    • SIDE DISHES >
      • Roasted Sesame Butternut Squash
      • Roasted Fall - Winter Vegetables
      • Grilled Eggplants with Tomato Compote
      • Ratatouille
    • DESSERT >
      • Apricot Almond Tart
      • Chocolate Chip Cookies
      • French Chocolate Tart
      • French King Cake
      • French Pear and Almond Tart
      • Individual Molten Chocolate Cakes
      • Matcha Strawberry Tiramisu
      • Raspberry Bavarois
      • Roasted Apples with Almond Crust and Vanilla Cream
      • Strawberry Tart
    • PASTA >
      • Black Truffle Pasta
    • BREAD >
      • Hazelnut Whole Wheat Bread
    • BRUNCH >
      • Asparagus Bundles with Smoked Salmon
      • Asparagus and Iberian Ham Quiche
      • Coddled Eggs With Iberian Ham
      • Coddled Eggs With Truffle
      • French Crepes
      • Salmon Quiche
    • COCKTAILS >
      • The Botanist
  • About
  • Contact