Lone Linguine With White Truffle Oil Food

LONE LINGUINE WITH WHITE TRUFFLE

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Add the linguine and cook for 2 minutes less than the instructions on the package. Taste it to make sure it's al dente. Remove 1/2 cup of the pasta cooking water and reserve. Drain.
• In a bowl whisk the egg, the cream, Parmesan, a few drops of white truffle oil and a good pinch of white pepper.
• Put the drained pasta back into the pan you cooked it in, then add the butter and about 1 tablespoonful of the cooking water. Stir to mix.
• Stir in the egg mixture and keep mixing so that the pasta becomes smooth, soft and lightly coated. Taste to see if it needs any salt or any more truffle oil and act accordingly.
• Transfer the pasta to a bowl and eat alone, and thrillingly.

LONE LINGUINE WITH WHITE TRUFFLE OIL

Steps:

• Put on water in a pot to boil (for the pasta); when it comes to a boil, salt it generously before adding the linguine; cook for 2 minutes less than directed by the instructions on the package.
• In a bowl, whisk the egg with the cream and Parmesan, a few drops of white truffle oil and a good grinding of white pepper.
• When the pasta's had the time you've allocated, check to see if it is al dente; just before draining it, remove 1/2 cup of cooking liquid.
• Return the drained pasta to the cooking pan and , on the stove, but off the heat, add the butter and about 1 tablespoon of the cooking water and stir to mix.
• Stir in the egg mixture and keep stirring so that the pasta becomes smoothly, softly and lightly coated; taste to see if it needs any salt or truffle oil and add as desired.
• Serve in a warm bowl.