Truffle Pappardelle with Soft Boiled Egg

When that hunger calls but that clock doesn’t lend itself to spending hours in the kitchen, stop before you order in because I’ve got one better than that. This thyme, truffle pappardelle topped with soft poached or boiled egg for a dreamy, creamy and delicious meal that is actually light on the calories and heavy on the flavour.

I always turn to Mani in Pasta for fresh Italian made pasta because I know they hand make their products everyday which means quality and freshness is always there. You can order via the phone, on their website or in at their Markthalle Neun store for convenience.

In this recipe I have also used their truffle puree for an easy but authentic truffle flavour. Mixed with oil and loads of garlic, the result is a true Italian masterpiece without the lengthy cooking time or heavy kitchen work. Whatever you do, don’t ease up on the truffle, make this a joyous dish rather than one that leaves you begging for more flavour and truffle action. The more the better actually especially as this dish doesn’t use heavy cream or milk based products which are often incorporated to create a multitude of flavours.

Just keeping it short and simple with this one, like the dish itself. Try it. You won’t be disappointed. In fact, I grant you that you will want to whip it up for EVERYONE that comes over from this point on. Enjoy

xxx

Cecile

Thyme and Truffle Pappardelle with Soft Boiled Eggs

Ingredients

300 grams Mani in Pasta Pappardelle

2 tbsp truffle oil from Mani in Pasta

4 sprigs thyme

1/4 cup extra virgin olive oil

3 garlic cloves, crushed

2 eggs

salt and pepper

Extra thyme and sea salt for garnish

Method

Place eggs into room temperature water and bring to the boil. Cook for a further 2-3 minutes once the water reaches a boil and place into an ice bath immediately after. Once cooled, peel and set aside.

Cook pappardelle for 2 minutes in salted boiling water. Drain, reserving one cup of the cooking water. Set aside.

In a medium pan, cook the garlic and thyme for 2-3 minutes with olive oil. Add the truffle oil and half of the cooking water. Cook until emulsified. Add the pasta, salt and pepper along with the other half of the water. Cook for a further minute or until the water form into a thickened sauce.

Plate the pappardelle with a generous amount of the sauce (it will stick to the bottom of the pan), an extra drizzle of olive oil and a split boiled egg. Serve with extra thyme, salt and pepper.