Summary

Ingredients

• 100 g taliatelle
• 200 g mushrooms, can, sliced OR:
• 300 g mushrooms, fresh, sliced
• 1 large egg (s)
• 1 tablespoon truffle oil
• 3 tablespoon heavy cream
• some olive oil
• a bit salt
• some pepper
• Parmesan

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Instructions

1. Boil the pasta in well-salted water, drain and set aside.
2. Beat the egg in a bowl and add the cream and the truffle oil. Add salt and a little (!) Pepper and whip the whole thing up a little with the whisk.
3. Heat some olive oil in a large pan and sauté the mushrooms until they have lost most of the water. With canned mushrooms, it is enough until the water has almost completely evaporated. Add the pasta and heat in the pan. If necessary, add a little water, then the noodles can be heated better. If the noodles are really hot, turn off the stove, pull down the pan and wait a moment until the heat in the pan has subsided. The noodles should of course still be nice and hot, but the pan on the bottom shouldn`t be anymore. Spread the egg mixture over the pasta, stir briefly, done. The egg begins to stagnate from the heat of the pasta. But since the heating is not continued and the cream and truffle oil have been added, the result is a very delicious, creamy consistency instead of simply stuck eggs on the noodles. Depending on the taste and intensity of the truffle oil, you can of course drizzle some over the pasta. If you want, you can also rub some parmesan on the pasta.