By Danilo Cortellini
Truffle egg tagliolini
5 steps
Prep:30min
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.
The confit egg yolk is just a chef’s touch to add an extra layer of richness to this luscious pasta dish.
Updated at: Tue, 07 Nov 2023 17:02:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
47
High
Nutrition per serving
Calories817.9 kcal (41%)
Total Fat37.3 g (53%)
Carbs95.9 g (37%)
Sugars2.3 g (3%)
Protein24.2 g (48%)
Sodium610.2 mg (31%)
Fiber10.3 g (37%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
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.
Step 2
When ready let the cool in the oil.
Step 3
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.
Step 4
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.
Step 5
Serve immediately and top gently with the confit yolks and white truffle. Enjoy straight away.
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