If we don’t indulge during the festivities then when?! Am I right? I am on the side of thinking that if you are saving to treat yourself, then do it right and go all the way, that’s why for these delicious tagliolini all’uovo, I decided to go for white truffle. The perfect pairing for such rich pasta.
When I can’t knead myself, it is great to know that I can rely on a trusted brand like Rustichella d’Abruzzo for their dried Pasta all’Uovo range.
Their dry pasta is made with class A free range eggs and is incredibly porous. The rustic texture capture perfectly that in this occasion is simply made out of an emulsion of butter and pasta water with grated cheese.
The confit egg yolk is just a chef’s touch to add an extra layer of richness to this luscious pasta dish.
Serves: 4/5
Preparation Time: 35 minutes
Cooking Time: 35 minutes
Ingredients
500 g of Tagliolini all’uovo Rustichella d’Abruzzo
20 gr of white truffle (or reduced amount of truffle sauce/oil)
80 gr of unsalted butter
80 gr of grated Grana Padano cheese
1 tbsp of olive oil
4 rich yolk eggs
Olive oil to confit the eggs in
4 garlic cloves
Salt and pepper to taste
Preparation
To confit the yolk I found that the easiest way to obtain a silky texture is to place them into a bowl with enough oil to cover them and then place that bowl in a water bath at 64 degrees Celsius for about 35 minutes. Alternatively, you can put the yolks in a little pot with oil and heat it over the stove with the help of a thermometer. Stay always between 60 and 65 degrees.
When ready let the cool in the oil.
Now melt half of the butter with the olive oil and fry gently the garlic until golden. Remove the garlic and drop the tagliolini in salted boiling water. Don’t let the butter fry.
When ready, toss the pasta straight into the butter along with a ladle of pasta water, turn off the heat and add the grated cheese. Now mix well to emulsify the butter and let the cheese melt gently creating a beautiful sauce.
Serve immediately and top gently with the confit yolks and white truffle. Enjoy straight away.
Recipe by Danilo Cortellini