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This is a truly luxurious dish. The pasta is lavished in a truffle-infused cream sauce before adding a few additional shavings for good measure.

Serves 4


25o g / 8 oz Tagliatelle
Salt and freshly ground black pepper
250 ml / 1 cup heavy cream
1 egg yolk
60 g / 2 oz Parmesan cheese , plus extra to serve
1 fresh truffle


Bring a large pot of water to a boil
Add salt and tagliatelle, cook until al dente, according to package instructions
Meanwhile, make the sauce
Gently heat the cream in a large sauté pan on a low heat
Separate the egg yolk (save the white for another day) and whisk into the pan
Grate and gently whisk in the Parmesan
Season well with sea salt and black pepper
Using tongs, drop the tagliatelle into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce (if necessary)
Serve with shavings of truffle