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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


  • 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
    Spagetti with Eggs and Truffles


*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
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