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.

Ingredient Notes

The Recipe Card below simply calls for one small Truffle. I am actually using slices of Black Truffle from a jar as I do in my recipe for Pasta alla Gricia con Tartufo, with a generous Tablespoon and a half of the chopped slices standing in for a ‘small Truffle). If you have access to White Truffle, and are willing to part with a bit more money, then go for it by all means.

The Method

The Egg Mixture for Pasta with Truffles and Cream

First, 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 garnishing each serving.

Beginning a Sauce with Butter, Garlic, Onion and White Wine

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.

Coating Cooked Pasta with an Aromatic Butter mix.

Drain the pasta and add into the sauce foundation in the pan. Stir and toss over high heat until the wine has all but completely evaporated.

Finishing Pasta with Truffles and Cream

Finally, 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

Your Recipe Card:

Print Recipe 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.