Fresh Pasta with Truffles and Poached Egg

Pasta fresca con Trufas y Huevos Escalfados

Servings: 4

Prep Time: 15 min.[PT15M]

Cook Time: 30 min.[PT30M]


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.

Courtesy of Restaurante Europa -- Pamplona
Recipe courtesy of Spain GourmeTour magazine.

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