Surprise Me!
Truffle Hunt Pasta Spaghetti with Eggs
François de Mélogue · Main Course · Provencal Recipes · Taste
It’s no secret that Provence is very popular, bordering on too much so at the height of the summer season. The Centre National d’Information Routiere (CNIR) publishes an annual outlook of their predictions for the worst traffic days on the autoroutes in France. Not surprisingly THE worst days of the year generally fall during the summer holidays around July 14th, the first weekend in August and around the 15th of the month. When it feels like everyone is on the roads, at a crowded beach and vying for a parking spot at the grocery store, it’s hard to believe in Santa that there are any secrets in Provence. Until a secret truffle hunt in the Luberon.
Inspiration for Truffle Hunt Pasta! This recipe for Spaghetti with Eggs is easy to make. And, the ingredients do not overpower the flavour of the truffles.
Spaghetti with Eggs and Truffles (Lu Spaghetti a L'Ou)
Chef François de Mélogue
Truffles are an excellent addition to just about everything. Their earthy flavours marry perfectly with rich, creamy dishes. The pasta recipe comes from disgraced former Nice mayor Jacques Medecin. I may have forgotten the scandals embroiled his career, but I remember his wonderful cookbook celebrating Nicoise cuisine. So I modified the recipe slightly from Jacques Medecin's original.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Dish
Cuisine French, Nicoise
- 1 lb (.45 kg) Spaghetti
- 4 oz (115 g) butter at room temperature
- 3 eggs
- 3 egg yolks
- 7 oz (200 g) Parmesan cheese grated not shredded
- 1 tbsp olive oil
- 5 oz (140 g) pancetta diced
- 1 pinch piment d'Ville or Espelette
- 1 cup (240ml) cream
- to taste flaked sea salt
- to taste ground black pepper
- 4 oz (115 g) White Truffles* sliced thin
Cook pasta al dente.
While pasta is cooking, beat the eggs, egg yolks, and half of the Parmesan together.
Heat the olive oil and brown the diced pancetta. When brown, add the piment d'ville and all the cream.
Toss the pasta with the room temperature butter, egg mixture, and pancetta mixture.
Shave the truffles over the pasta, sprinkle with remaining Parmesan, and serve immediately
*Although this pasta recipe was made with white truffles from Alba, Italy it will work perfectly for both summer truffles and winter truffles.
Keyword Black Truffles, Eggs, Pasta
The key to cooking with truffles is the KISS (Keep it Simple Stupid) theory. Make dishes that will not detract from the earthy flavour of the truffles. Here are a few of our favourites:
Chicken and Truffles
Crushed Black Truffle Mash Potatoes
Quick Mushroom Truffle Omelette for Two
How to Make Truffle Butter
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Chef François de Mélogue
François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.
Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.
Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on https://www.francoisdemelogue.com/.
Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.
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