Tagliatelle with dried porcini mushrooms and truffle oil

Ingredients for 4 servings:

• 500 g tagliatelle pasta
• 50 g dried porcini mushrooms
• 300 ml chicken stock
• 200 ml cream
• 1 m.-sized onion(s)
• n. B. Truffle oil
• 50 ml soy sauce
• 4 egg yolks
• 60 g Parmesan, freshly grated
• 1 pinch of nutmeg
• 10 g butter
• some salt and pepper
• Parsley, chopped, optional

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

First, bring 400 ml of water to a boil in a kettle. Place the dried porcini mushrooms in a bowl and pour the boiling water over them. Let the mushrooms soak for about 30 minutes. Peel and finely dice the onion. Remove the porcini mushrooms from the water and also dice them finely. (Caution: Do not discard the mushroom liquid!) Melt the butter in a large saucepan. Sauté the onions until translucent. Before the onions are completely cooked, add the diced porcini mushrooms. Sauté briefly, then add the cream, chicken stock, mushroom liquid, and soy sauce. Leave the last small amount (about 1 tbsp) of mushroom liquid in the bowl to avoid the sandy residue. Reduce everything over low heat by about half. Now add the truffle oil and nutmeg and season generously with salt and pepper. Then reduce the heat significantly. Cook the noodles according to the package instructions. Meanwhile, whisk the four egg yolks with the Parmesan cheese and four tablespoons of cold water. Now add the pasta to the saucepan and mix. Turn off the heat completely, but leave the pan on the heat. Finally, add the egg yolk and Parmesan mixture and mix well again. Be careful not to let the egg yolk curdle. If necessary, heat it up again slightly, and then it’s ready. Garnish with some freshly grated Parmesan cheese and, optionally, freshly chopped parsley.