Lone Linguine With White Truffle Oil

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READY IN: 30mins
Recipe by ratherbeswimmin

In 'Nigella Kitchen' by Nigella Lawson

Ingredients Nutrition


  1. Put on water in a pot to boil (for the pasta); when it comes to a boil, salt it generously before adding the linguine; cook for 2 minutes less than directed by the instructions on the package.
  2. In a bowl, whisk the egg with the cream and Parmesan, a few drops of white truffle oil and a good grinding of white pepper.
  3. When the pasta's had the time you've allocated, check to see if it is al dente; just before draining it, remove 1/2 cup of cooking liquid.
  4. Return the drained pasta to the cooking pan and , on the stove, but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix.
  5. Stir in the egg mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated; taste to see if it needs any salt or truffle oil and add as desired.
  6. Serve in a warm bowl.

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