Truffle pasta

Ingredients for 2 servings:

• 1 tbsp sea salt, coarse
• 150 ml chicken stock
• 180 g whipped cream
• 30 g butter
• 150 g noodles (thin egg noodles)
• Salt
• 20 g Parmesan, grated
• 2 egg yolks
• 1 drop of oil (truffle oil)
• 15 g truffles

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Bring a large pot of water with sea salt to a boil. In another pot, bring the stock, cream, and butter to a boil and reduce to 250 ml. Cook the pasta in salted water according to the package instructions until al dente, drain in a sieve, and add to the sauce. Mix 10 g of Parmesan with the egg yolks and 2 tablespoons of water. Remove the pot with the pasta from the heat and gently stir in the Parmesan mixture until the egg yolks thicken and the sauce reaches a nice consistency. Make sure the sauce doesn’t get too hot on the bottom of the pot, as the yolks could curdle. Season the sauce with salt and truffle oil. Be careful with the truffle oil: less is more! Transfer the pasta and sauce to plates and sprinkle with truffle shavings. Serve with the remaining Parmesan cheese.