Thursday, 26 May 2011

White Truffle Tricolore

My husband was out last night: fleeing to a friend's house to watch the apprentice as I absolutely hate it! He was also going to get an Aroma, which is possibly the best kebab in the world, without me. Damn. 

Again the thought of an easy takeaway floated through my mind, before I remembered that we're going for a Chinese dinner with his parents on Sunday. So, a quick scrabble about in the fridge and I came up with this comforting dinner.

The concept is inspired by something I saw Nigella cook once, she used cream, egg and white truffle oil for a pasta sauce. Genius.

I haven't used particularly fancy pasta: I like the tricolore because it's so pretty, but homemade this is not. Get it on to boil first, as the sauce doesn't take long to make.

Heat up a pan and add some thick cut bacon or pancetta. Once mostly cooked, add a diced stick of celery, a sliced purple onion and some thinly sliced mushrooms. 

In a separate bowl, beat a raw egg with cream, white truffle oil, lots of pepper and salt, and some grated pecorino (or parmesan, or hard cheese of any kind really).

Once the pasta is cooked and drained, dump it in the pan with the vegetables, turn off the heat, and stir in the sauce. It's lovely. It's quick. And it's a little bit naughty.

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