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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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Armando Percuoco Chef
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Neil Perry - Fresh And Fast TV Show
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Comments

Antwaan Randle El January 2009

I think numbers 7 and 8 in the method section belong to a different recipe!

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D MUIR March 2009

I agree that points no. 8 & 9 is not part of this recipe. However it is a delicious yet simple receipe.

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I LOVE FOOD March 2009

Thanks for pointing that out. We have amended the method. Enjoy!

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Francesca86 11 months ago

Where can one buy truffle eggs in Sydney?

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Marion Just 3 months ago

Northern Italians....my family hails from Trieste in the far north east of Italy....always use salt in their water when cooking pasta, contrary to what Armando Percuoco suggests. The pasta tastes "empty" if not cooked in salted water!

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