9 oz fresh pasta (spaghetti, macaroni, etc.)
1 - 1/2 oz of truffles (Tuber melanosporum)
3 tbsp butter
1 oz diced onion
1 tsp salt
1 tsp black pepper
7 oz oil
4 poached eggs
Bring a large pot of water to a boil, then add salt and oil, and the pasta. Return to a boil and maintain for another 8 minutes. Drain with cold water.
On a slow burner, heat the butter and 3.5 fl oz of oil. Sauté the diced onion. Add thinly sliced truffles and cream and boil for 5 minutes. Add the drained pasta and stir until heated.
Just before serving, add one poached egg per serving. Sprinkle pepper.
Preparation of poached eggs: Bring water to a boil. Add salt and some oil. When at a full boil, crack egg into the water. Cover for 3 minutes.
Remove poached egg and place on paper towel to drain.
Recipe courtesy of Spain GourmeTour magazine.