Truffle Hunt Pasta Spaghetti with Eggs
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 a 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)
- 1 lb (.45 kg) Spaghetti
- 4 oz (115 g) Butter at room temperature
- 3 Eggs
- 3 Egg Yolks
- 7 oz (200 g) Parmesan 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
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: