Ingredients
- 4 ounce linguine
- 1 ounce egg
- 3 tablespoon heavy cream
- 3 tablespoon grated parmesan cheese
- 1 tablespoon butter
Preparation
Baking Directions:
Put on some water to boil for the pasta and, when it comes to a boil, salt it generously before adding the linguine and cooking for 2 minutes less than directed by the instructions on the package.
In a bowl, whisk the egg with the cream and parmesan, a few drops of white truffle oil and a good grinding of white pepper.
When the pasta's had the time you've allocated, check to see if it's al dente.
Just before draining it, remove ½ cup of cooking liquid.
Return the drained pasta to the cooking pan and, on the stove but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix.
Now, stir in the eggy mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated.
Taste to see if it needs any salt or any more truffle oil and act accordingly.
Decant into a warm bowl and eat alone, and thrillingly.
