|
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.
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
~Nathalie