Truffle Cheese Corn Noodles
Black Truffle Paste
Indulge in a luxurious, restaurant-quality pasta dish featuring vibrant corn noodles tossed in an aromatic black truffle and Parmesan cheese emulsion.
This sophisticated take on classic pasta elevates simple corn noodles with the earthy, unmistakable depth of Italian black truffles. By creating a gentle emulsion with egg and Parmesan, the sauce achieves a velvety texture that perfectly clings to every strand. It is an ideal dish for those seeking an elegant, flavorful meal that comes together in mere minutes.
Ingredients
- 200 g corn noodles
- 1 egg
- 50 g Parmesan cheese, grated
- 2 tbsp Italian black truffle sauce
- 2 cloves garlic, sliced
- 1 chili, sliced
- 1 tbsp olive oil
- 15 g butter
- to taste salt
- to taste black pepper
- 1 tbsp black truffle paste (garnish)
Instructions
- 1Boil the water and add salt
Bring a pot of water to a boil and add a generous pinch of salt. This will flavor the pasta from the inside out as it cooks.
Tip: Use enough salt so that the water tastes like a mild soup. - 2Cook the corn noodles
Add the corn noodles to the boiling salted water. Cook for approximately 10 minutes or until they reach your desired texture.
Tip: Stir the noodles occasionally to prevent them from sticking together during the boiling process. - 3Prepare the truffle sauce base
In a mixing bowl, combine the egg, grated Parmesan cheese, black pepper, and a generous dollop of black truffle sauce. Whisk together until a uniform mixture is formed.
Tip: Ensure the bowl is large enough to comfortably toss the noodles in later if desired, or just to whisk the sauce thoroughly. - 4Sauté garlic and chili
Heat olive oil in a pan over medium heat. Add sliced garlic and chili, then stir-fry until the aromatics are fragrant and lightly golden.
Tip: Watch the garlic closely, as it can burn quickly and turn bitter if left too long. - 5Combine noodles and butter
Transfer the cooked noodles into the pan with the sautéed garlic and chili. Add a knob of butter and a splash of reserved pasta water to create a silky emulsion.
Tip: Adding pasta water is key to helping the sauce coat the noodles evenly. - 6Incorporate the truffle sauce base
Pour the prepared black truffle and egg-cheese mixture into the pan. Turn off the heat immediately and toss the noodles vigorously to coat them in the creamy sauce without scrambling the egg.
Tip: Removing the pan from the heat is crucial; the residual heat is enough to cook the egg into a smooth, creamy sauce. - 7Final toss and garnish
Continue tossing the noodles with the sauce in the pan until a creamy emulsion forms. Serve immediately on a plate, topping with a spoonful of black truffle paste for an intense flavor finish.
Tip: Residual heat is enough to cook the egg gently. If the sauce seems too thick, add a splash of reserved pasta water to loosen it.
