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Ingredients
- 1 free-range egg, at room temperature
- 1/2 tbsp truffle oil
- 100g tagliatelle
- 30ml cream
- 1 tbsp parmesan, finely grated, plus extra to serve
- Salt and pepper
- 1/4 tsp truffle salsa (from gourmet delis)
Method
Crack the egg in a small bowl and pour the truffle oil over it. Leave this to marinate while you cook the pasta.
Place the tagliatelle in a medium-sized saucepan of boiling water and cook until al dente. Drain and return the pasta to the pan. Add the cream, parmesan, salt and pepper and truffle salsa, stirring to combine. Remove from heat.
Fry the egg in a non-stick pan over a medium heat, cooking for 2 minutes, until it is just set but the yolk is still runny. Place the pasta on a warm plate, top with egg and extra parmesan. To begin eating, cut through the egg yolk and toss it through the pasta.
