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.


  • 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


  • 1.

    Boil fettuccine for about six minutes if dry, or four minutes if fresh. Drain.

  • 2.

    To a frying pan add butter and cream and simmer for three minutes over medium heat to reduce the mixture.

  • 3.

    If using ordinary eggs and truffle oil, add truffle oil now.

  • 4.

    Add cooked pasta and toss, then add parmesan and stir.

  • 5.

    Divide pasta into four serves on plates.

  • 6.

    In the meantime smear frying pan with butter and fry egg until whites are firm, but yolks are still runny.

  • 7.

    Place egg on pasta.

  • 8.

    Add more parmesan, salt and pepper and toss egg into pasta.

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Posted by Bodacious Report
I too would like to know where I can get truffle eggs in Sydney
Posted by DarhynReport
You can make your own Truffled eggs by putting a truffle in to a glass jar with 6 eggs or even half a dozen if you like, leave for a few days, they will take on the flavour. Perigord trufles in Tassie will sort you out, do a search online.
Posted by DarhynReport
A beautiful and simple treat, gorgeous!
Posted by Report
Northern 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!
Posted by Francesca86Report
Where can one buy truffle eggs in Sydney?
Posted by LifeStyle FOODReport
Thanks for pointing that out. We have amended the method. Enjoy!
Posted by D MUIRReport
I agree that points no. 8 & 9 is not part of this recipe. However it is a delicious yet simple receipe.