Pasta with Truffles and Cream – Sybaritica

Pasta with Truffles and Cream uses beaten Egg to make the sauce, like a Carbonara, but makes it even richer with Garlic, Truffles and Cream.

• 1 portion dried Pasta spaghetti recommended;
• ¼ cup finely chopped Onion;
• ¼ cup White Wine;
• 5 Tbsp. Butter;
• 1 small Truffle finely chopped;
• 1 Egg;
• ¼ cup heavy Cream;
• 1 Tbsp. Parmesan Cheese;
• 2 Tbsp. chopped Parsley;
• ½ tsp. Garlic Puree;
• Salt and Pepper.

• Beat the Egg in a bowl and add the Cream, Cheese, Garlic, Salt and Pepper. Stir in the Parsley and Truffle but save just a little of each for garnish.
• Cook the pasta in boiling salted water and, in the meantime, heat a little oil in a pan and saute the onion.
• When the onion is soft, add the wine and 4 tablespoons of the butter to the pan and turn up the heat until the wine is bubbling.
• Add the drained pasta and cook over moderately high heat wine has almost completely bubbled away.
• Remove the pan from the heat and pour in the reserved egg mixture, stirring quickly so that all the pasta is coated before the egg begins to set.
• Plate and garnish with the reserved butter, truffle and parsley.