Recipe courtesy of Nigella Lawson
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
1 serving
Level:
Easy

Ingredients

  • c4 ounces linguine
  • Salt
  • 1 egg
  • 3 tablespoons double cream
  • 3 tablespoons grated Parmesan
  • Few drops white truffle oil, or to taste
  • Freshly ground white pepper
  • 1 tablespoon butter

Directions

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it's al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain.

In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper.

Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.

Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.

Transfer the pasta to a bowl and eat alone, and thrillingly.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Linguine with Red Snapper

Recipe courtesy of Debi Mazar and Gabriele Corcos

Crazy Rich Linguine Alfredo

Recipe courtesy of Nadia G

Octopus with Spicy Tomato Linguine

Recipe courtesy of Lisa Ludwinski

Linguine with Shrimp all'Amatriciana

Recipe courtesy of Laura Vitale

Meatballs and Linguine with Homemade Tomato Sauce

Recipe courtesy of Patti LaBelle

Shrimp, Crab and Lobster Linguine with White Sauce

Recipe courtesy of Food Network

Lemon Linguine

Recipe courtesy of Nigella Lawson

Trending Videos

So Much Pretty Food Here