Summary

Ingredients

• 1 kg pasta, e.g. spaghetti, spaghettini or tagliatelle, fresh from the cooling shelf
• 2 truffles, black
• 200 g parmesan, freshly rated
• 400 ml cream
• 200 ml white wine, dry
• 3 egg yolks
• 100 g butter, if available, truffle butter
• Truffle oil
• Salt, preferably freshly ground Himalayan salt
• Pepper, black, freshly ground

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Instructions

1. Chop one of the two truffles very finely. Roughly slice the parmesan.
2. For the sauce, bring the cream with the wine to the boil and reduce by half. Whisk the three egg yolks with six tablespoons of hot wine cream. Dissolve two tablespoons of grated Parmesan in the wine cream. Then add the egg yolk and cream mixture to the wine and cream and stir until a slightly creamy sauce is formed (the sauce should be a little creamy). Reduce the heat and add two tablespoons of truffle oil and the chopped truffle to the sauce and heat, but do not let it boil. Season to taste with pepper and salt.
3. 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 well in a colander.
4. Let the (truffle) butter melt in a large pan or in a large saucepan, add a good dash of truffle oil and stir. Add the wine cream and stir in. Then add the pasta in portions to the pan with the truffle cream and fold in. Now, if necessary, season again with pepper and salt - since the pasta (especially fresh ones) draw a lot of salt, the finished truffle pasta often looks sober, even if the sauce previously appeared rather salty.
5. Immediately distribute the truffle pasta on plates and serve.
6. Slice fresh truffle over the top at the table.
7. Depending on their taste, everyone at our table spices up with fresh Parmesan, pepper and salt from the mill themselves, as the tastes are known to be very different.