Lone Linguine With White Truffle Oil |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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In 'Nigella Kitchen' by Nigella Lawson Ingredients:
4 ounces linguine |
salt, to taste |
1 egg |
3 tablespoons heavy cream |
3 tablespoons grated parmesan cheese |
white truffle oil, a few drops to taste |
freshly ground white pepper |
1 tablespoon butter |
Directions:
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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