Truffle Bucatini for Two
12 oz Imported Dry Buccatini
1 oz Olive Oil
2 Egg Yolks
½ cup Heavy Cream
1 Clove Garlic
¼ cup Grated Parmesan
1 tsp Housemade Truffle Salt
2 oz Fresh Black Truffle
½ tsp Truffle Oil
1 oz Freshly Grated Parmesan
Black Pepper
Bring a large pot of water to a boil and salt it heavily, drop your pasta and cooked for the prescribed amount of time. In a large sautee pan heat the olive oil over medium heat and ad a crushed garlic clove until the clove is slightly browned and has flavored the olive oil, add the cooked pasta to the pan with some of the cooking water then add egg yolk and cream, cook slowly, not letting the sauce come to a firm boil, but just a light simmer to slowly cook the egg and thicken the cream, add the grated parmesan and continue to stir as then sauce thickens. Season with truffle salt and black pepper. Plate the pasta and garnish with more freshly grated parmesan, a dash of truffle oil and then slice the fresh black truffles over the pasta.
You can learn more abour Parc by visiting http://parcdetroit.com/
