I probably don’t need to tell you how delicious truffle pasta tastes. I think it’s pretty clear. Sometimes I manage to buy fresh truffles, which are grown in our western Ukraine. Then all week long we have a truffle festival at home. The day usually starts with toast and scrambled eggs, and ends with filet mignon, pasta or risotto with truffle.
If you’re lucky enough to get your hands on truffles, this recipe is for you. But if you don’t have any, and you really want some, get truffle paste or, as a last resort, oil. Porcini mushrooms are wonderfully tolerant of freezing. So feel free to use them.
Tagliatelle pasta with porcini and truffles
|PREP TIME||COOK TIME||MAKES|
|2 minutes||15-20 minutes||2 servings|
INGREDIENTS (serves 2)
- 170 g (6 oz) tagliatelle (fettuccine or linguine)
- 2 egg yolks
- 300 g (11 oz) porcini mushrooms
- 15-20 g ( ½ – ⅔ oz) fresh truffle
- 2 tbsp butter
- 60 ml (2 fl oz) white dry wine
- 1 garlic clove
- 2 tbsp oil
- 3 tbsp grated parmesan
- 2 sprigs of parsley
- Chop the porcini mushrooms coarsely. Crush the garlic with the flat side of a knife. Heat 2 tbsp vegetable oil in a skillet and add the mushrooms. When the liquid is completely boiled off, add 1 tbsp butter and garlic. Fry the mushrooms until golden. Make sure the garlic doesn’t burn. At the end, pour in the white wine and let it evaporate. Add salt and pepper, remove the garlic. Remove the pan from the heat and add the remaining butter.
- Boil the pasta, 1 minute less than indicated on the package. Reserve a cup of pasta water.
- In a bowl, mix the yolks, grated cheese, finely chopped parsley and 4 tbsp of the pasta water.
- Put the mushrooms back on the fire. Add the pasta to the hot skillet. Stir for 20-30 seconds and remove from heat.
- Pour in a couple tablespoons of the pasta water, which cools the pan slightly.
- Add the egg yolk and parmesan sauce. Stir vigorously. Add more water if necessary. The pasta should be slippery. Add salt and pepper.
- Arrange on plates. Sprinkle truffles on top. To cut thin slices of truffle, use a slicer, shredder, or vegetable peeler. Serve with wine.
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