Recipe courtesy of Nigella Lawson
20 min
10 min
10 min
1 serving


  • 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


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.


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