Summary

Ingredients

• 500 g ribbon noodles, wide
• 1 tablespoon oil
• salt
• 100 g parmesan, freshly rated
• 400 ml whipped cream
• 2 egg yolks
• 1 truffle, black, approx. 25 g to 30 g

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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 well in a colander.
2. While the pasta is cooking, roughly slice the parmesan. Put the cream in a saucepan and reduce it by half. Whisk the egg yolks with 3 tablespoons of hot cream. Then add to the cream and stir until a slightly creamy sauce is formed.
3. Layer the pasta with parmesan and cream sauce in a preheated bowl. Slice the truffle, then fold in well and serve immediately.