Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Tagliatelle with egg and truffle
Serves 4 Starters and mains
Ingredients
- extra virgin olive oil, to fry and to serve
- 4 eggs fresh tagliatelle, to taste
- 100g butter 5 garlic cloves, finely sliced
- 150ml white wine
- 350ml single cream
- 150g Italian hard cheese, very finely grated, plus extra to serve
- black or white truffle, to taste
Method
Pour a generous amount of oil into a large frying pan set over a medium heat, add the eggs and fry for 3–4 minutes.
At the same time, cook the pasta in boiling, salted waterfor 3–3½ minutes.
Meanwhile, heat half the butter and a splash of oil in another large frying pan over a medium heat. Add the garlic, season with salt and cook for around 2 minutes until turning golden. Add the wine and cook to reduce by half, then add the cream, season with pepper and reduce by one-third.
Add the remaining butter to the sauce, then tong the pasta straight from the pot and toss through. Add the cheese and toss through to melt.
Divide the pasta among 4 plates, then top each with an egg. Shave the truffle over, drizzle over a little oil if you like, season with salt and grate some extra cheese over to serve.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
Advertisement