Spaghetti with Eggs and Truffles (Lu Spaghetti a L'Ou)
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.
Ingredients
- 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
Instructions
- 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
Notes
*Although this pasta recipe was made with white truffles from Alba, Italy it will work perfectly for both summer truffles and winter truffles.
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