Summary

Ingredients

• 1 tablespoon sea salt, coarse
• 150 ml poultry stock
• 180 g whipped cream
• 30 g butter
• 150 g noodles (thin e noodles)
• salt
• 20 g parmesan, rated
• 2 egg yolks
• 1 drop oil (truffle oil)
• 15 g truffles

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Instructions

1. Bring plenty of water with sea salt to a boil in a saucepan.
2. Bring the stock, cream and butter to the boil in another saucepan and reduce to 250 ml.
3. Cook the noodles in salted water according to the instructions on the package, drain them in a sieve and add them to the sauce. Mix 10 g parmesan with egg yolks and 2 tablespoon water.
4. Remove the saucepan with the pasta from the stove, carefully stir in the Parmesan mixture until the yolk binds and the sauce has a nice consistency. Make sure that the sauce on the bottom of the pot does not get too hot, as the egg yolks could curdle. Season the sauce with salt and truffle oil. Be careful with truffle oil: less is more here!
5. Divide the pasta with the sauce on plates, shave the truffles over them. Serve with the rest of the parmesan.