Prep Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients

• 2 Garlic Cloves
• 3 Egg Yolks
• 35g Black Truffle
• 100g Parmesan Cheese
• 50g Butter, softened
• 500g Tagliatelle Pasta
• Olive Oil
• Salt and Pepper

Method

1. Bring a pot with salted water to the boil. 
   
   
2. In a bowl, grate ¾ of the truffle using a microplane grater, then add the butter and season with salt and pepper. Mix well with a fork and set aside. 
   
   
3. Separate the egg yolks from the whites and mix the egg yolks. 
    
4. Cook the pasta in the boiling water according to packet instructions.  
   
   
5. Peel the 2 garlic cloves. Heat a large frying pan over medium heat, drizzle some olive oil, and add the garlic. Toss them around for a minute or two to infuse the garlic flavour, then remove the garlic. 
   
   
6. Gently melt the truffle butter in the frying pan. Once the pasta is cooked, drain it well, reserving ½ a cup of the cooking water. 
   
   
7. Add the drained pasta to the frying pan and toss it with the melted truffle butter. Add half of the reserved pasta water and mix it with the pasta. Grate half of the Parmesan cheese and mix it in. 
   
   
8. Cook for 2 minutes until the water is nearly evaporated and the sauce thickens. Turn off the heat and add the egg yolks. Quickly toss the pasta, continuously stirring to create a thicker and creamier sauce without scrambling the eggs. Add more pasta water if needed to make it juicier. 
   
   
9. Season with salt and pepper, and grate the remaining Parmesan cheese. Slice as much truffle as desired to garnish and serve the dish hot. 

Chef's Tips

• Make sure that the butter is soft before prepping the dish. 
• The egg yolks will make a creamier pasta sauce. Ensure you add a little pasta water to make sure the eggs don’t scramble. 
• Serve and eat right away before the pasta dries out.