Remy Style Truffle Pasta

Ingredients

• 25 grams of Salted Butter
• 4 whisked egg yolks
• 200 grams of Fresh pasta i.e. spagetti, tagliatelle
• Rocchetta cheese, at room temperature, cut into 2cm chunks
• 1 medium fresh white or black truffle, cleanedm peeled and sliced, or one 2-ounce jar sliced truffles (Fresh is better)
• Black pepper and salt to taste

Ingredients Varient 2

• 60 grams finely shaved Parmesan not too old
• 25 grams of Butter
• 40 grams of black or white truffle finely shaven/li>
• Salt and pepper to taste. Optional fine parsley

Preparation

1Cook the pasta Al Dente. (10 grams of salt per liter of water), slice the truffle (set aside), Melt the butter till light brown and nutty set aside

2For REcipe 1)Keep 10 CL of cooking water. Drain the pasta. Add the butter to the drained pasta and toss. Add the cheese and toss till melted. Add the mixed egg yolks. Season lightly and toss again. Shave a little of the truffle and tos gentle. For Recipe 2 Cook the pasta, toss the butter through the pasta, add the truffle, toss and some of the cheese.

3Add to the bowls and shave truffle generously

4Serve with a good bottle of Brunello, excellent Burgendy Pinot Noir. And yes Champagne always works as well.