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 that embroiled his career, but I remember his wonderful cookbook, which celebrated Niçoise cuisine. So I modified the recipe slightly from Jacques Medecin's original.
Ingredients
- 1 lb spaghetti
- 4 oz butter at room temperature
- 3 eggs
- 3 egg yolks
- 7 oz Parmesan cheese grated not shredded
- 1 tbsp olive oil
- 5 oz pancetta diced
- 1 pinch piment d'Ville or Espelette
- 1 cup cream
- flaked sea salt to taste
- ground black pepper to taste
- 4 oz white truffle sliced thin (see notes)
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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