Go Back
+ servings
Spagetti Truffle Hunt Pasta

Spaghetti with Eggs and Truffles (Lu Spaghetti a L'Ou)

Truffles are a wonderful addition to just about everything. Their earthy flavors marry perfectly with rich, creamy dishes. The pasta recipe comes from disgraced former Nice mayor Jacques Medecin. I may have forgotten the scandals that embroiled his career, but I do remember his wonderful cookbook celebrating Nicoise cuisine. I modified the recipe slightly from Jacques Medecin's original.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Dish
Cuisine French, Nicoise
Servings 4 People

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
    Spagetti with Eggs and Truffles

Notes

*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
Tried this recipe?Let us know how it was!