Pasta with Truffles and Cream
Pasta with Truffles and Cream uses beaten Egg to make the sauce, like a Carbonara, but makes it even richer with Garlic, Truffles and Cream.
Ingredients
- 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.
Instructions
- Beat the Egg in a 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.