Summary

Ingredients

• 500 g ribbon noodles
• 1 tablespoon oil
• 100 g parmesan cheese
• 400 ml cream
• 2 egg yolks
• 25 g truffles, black
• salt

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Instructions

1. Cook the pasta in plenty of salted water with the oil according to the instructions on the packet until al dente. Then drain and drain in a colander.
2. While the pasta is cooking, roughly grate the parmesan.
3. Put the cream in a saucepan and reduce by half. Whisk the egg yolks with 3 tablespoons of hot cream. Then add to the cream, do not let it boil anymore and stir until a slightly creamy sauce is formed, season with salt.
4. Layer the pasta with parmesan and cream sauce in a preheated bowl. Grate the truffle over the top, fold in well and serve immediately.