Ingredients
- c4 ounces linguine
- Salt
- 1 egg
- 3 tablespoons double cream
- 3 tablespoons grated Parmesan
- Few drops white truffle oil, or to taste
- Freshly ground white pepper
- 1 tablespoon butter
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.
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By kcremeans10_9995867
Pearl River, NY
on July 21, 2012
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I didn't love this as much as everyone else seemed to. I thought it was just ok. In its defence I may have added too much of the cooking water because it seemed a bit thin. My review is based on the flavors and not the texture/consistency, but I don't know if the taste would've been vastly improved by using less cooking water.
By jbirchfield
Atlanta, GA
on May 02, 2011
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Hands down the best pasta recipe. The flavors are subtle but complex and the ease of this dish only enhances its appeal. Nigella is too often overlooked in American kitchens, however her vast knowledge of cooking on both sides of the pond put her in a position that few others can reach.
By kathryndonald_7...
natick, MA
on March 27, 2011
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Lovely and easy to make. I am not sure why you keep a half cup of the pasta water and then use only a tablespoon - that part caught me out and I added too much. Even so the recipe is resilient and it was still silky and creamy. The truffle and white pepper are such a wonderful savory combination. I would make it again and it literally took 15 minutes to make (9 of which you are waiting for the pasta to cook. Could not be easier. I used heavy cream and it was fine.
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