Capellini in truffle cream sauce

Ingredients for 2 servings:

• 200 g capellini
• 200 ml cream
• 1 jar truffle butter
• 1 tsp truffle oil
• 1 egg yolk
• salt and pepper
• Parmesan, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Whisk the cream with the egg yolk and add to a pan. Bring to a boil and melt a teaspoon of grated hard cheese in it. The mixture should be somewhat creamy. Cook the pasta according to the package instructions. Melt the truffle butter in the opened jar in a double boiler, then add it to the cream and mix well. Season carefully with pepper and salt, adding a little more cheese if desired. Do not allow it to boil any longer. Add the truffle oil and mix well. Drain the pasta and add portions to the pan with the truffle cream, tossing in the water, and serving on plates. If you like (and depending on your budget), you can grate a fresh truffle over the top. But it’s not absolutely necessary—it tastes very truffly even without it. Everyone at the table seasons it to taste with freshly ground cheese, pepper, and salt, as everyone’s tastes vary greatly.