Recipe courtesy of Nigella Lawson
Episode: Kitchen Tourist
Total:
20 min
Active:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

Directions

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it's al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain.

In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper.

Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.

Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.

Transfer the pasta to a bowl and eat alone, and thrillingly.

IDEAS YOU'LL LOVE

Spicy Linguine with Clams and Mussels

Recipe courtesy of Giada De Laurentiis

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Marinara over Linguine

Recipe courtesy of Robin Miller

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Linguine and Clams

Recipe courtesy of Bobby Flay

Linguine with Clam Sauce

Recipe courtesy of Robin Miller

Linguine with White Clam Sauce

Recipe courtesy of Food Network Kitchen

Lone Star Fruit Round-Up Enchiladas

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking