I was planning to use some of my limited truffle supply in a pasta dish and anticipated doing something fairly simple so as to preserve the delicate flavor of the truffles. Originally, I was thinking of just adding them to a simple oil and garlic sauce, but then I decided to take things up a notch. I borrowed the egg and cream combination from a traditional Carbonara and switched out olive oil in favor of plenty of butter…
- 1 portion dried Pasta (spaghetti recommended);
- ¼ cup finely chopped Onion;
- ¼ cup White Wine;
- 5 Tbsp. Butter;
- 1 small Truffle, finely chopped;
- 1 Egg;
- ¼ cup heavy Cream;
- 1 Tbsp. Parmesan Cheese;
- 2 Tbsp. chopped Parsley;
- ½ tsp. Garlic Puree;
- Salt and Pepper.
Beat the egg well in a small bowl and add the cream, cheese, garlic, salt and pepper. Stir in the parsley and truffle but save just a little of each for garnish.
Cook the pasta in boiling salted water and, in the meantime, heat a little oil in a pan and saute the onion. When the onion is soft, add the wine and 4 tablespoons of the butter to the pan and turn up the heat until the wine is bubbling.
Add the drained pasta and cook over moderately high heat wine has almost completely bubbled away.
Remove the pan from the heat and pour in the reserved egg mixture, stirring quickly so that all the pasta is coated before the egg begins to set. Plate and garnish with the reserved butter, truffle and parsley.