Recipe courtesy of Nigella Lawson
Lone Linguine with White Truffle
Getting reviews...
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 533
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 271 mg
- Sodium
- 465 mg
- Level: Easy
- Total: 20 min
- Prep: 10 min
- Cook: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 533
- Total Fat
- 40 g
- Saturated Fat
- 24 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 271 mg
- Sodium
- 465 mg
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.
