Truffle Egg Pasta

Recipe by Armando Percuoco from Neil Perry - Fresh And Fast

Truffle eggs are ordinary eggs that have been stored with fresh white truffles. The porous nature of the shell means the egg absorbs the flavour. If the eggs are not available truffle oil and ordinary eggs can be substituted.

Ingredients
  • 280 g fresh or dry Fettuccine
  • 1 tablespoon Butter
  • 1 cup Cream
  • 4 tablespoons grated Parmesan
  • 4 Truffle Eggs
  • 1 tablespoon truffle oil
  • extra Parmesan for serving
Method
  • Boil fettuccine for about six minutes if dry, or four minutes if fresh. Drain.
  • To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.
  • If using ordinary eggs and truffle oil, add truffle oil now.
  • Add cooked pasta and toss, then add parmesan and stir.
  • Divide pasta into four serves on plates.
  • In the meantime smear frying pan with butter and fry egg until whites are firm, but yolks are still runny.
  • Place egg on pasta.
  • Add more parmesan, salt and pepper and toss egg into pasta.
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