Truffle Tagliatelle Recipe
poached egg, parmesan fondue
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Ingredients
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Pasta
Parmesan Fondue
Poached Egg
Garnish
Method
Pasta Preparation
- 1
Cook the Tagliatelle
Bring a large pot of salted water to a boil. Add the tagliatelle and cook according to package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve 1 cup of pasta water and drain the rest.
Parmesan Fondue
- 2
Prepare the Fondue
In a saucepan over medium heat, combine the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until melted and smooth. Stir in the truffle oil and black pepper. If the fondue is too thick, add some reserved pasta water to reach desired consistency.
Poached Egg
- 3
Poach the Eggs
In a saucepan, bring the water to a gentle simmer and add the white vinegar. Crack each egg into a small bowl. Create a gentle whirlpool in the water and carefully slide the eggs into the center. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assembly
- 4
Assemble the Dish
In a large serving bowl, combine the cooked tagliatelle with the Parmesan fondue, tossing to coat evenly. Top with the poached eggs. Garnish with chopped fresh parsley and additional black pepper to taste.
