A Nigella Kitchen Classic perfect for sumptuous solitary suppers and other occasions which require a lot of alliteration.
White Truffle Oil Linguine
A riff on a Nigella classic, this lone linguine's a quick solitary, sumptuous pasta dish that's deliciously rich and creamy.
- 120 g Linguine
- 2 tbsp Salt
- 1 tbsp Butter
- 1 Egg
- 3 tbsp Double Cream
- 3 tbsp Parmesan Grated
- 1/3 tsp White Truffle Oil Less or more to taste
- 1/2 tsp Black Pepper
Bring a large pot of salted water to boil over a medium heat. Add your linguine and cook for 1 minute less than the instructed time on the pack. Taste to make sure it's al dente. Remove around 1/2 cup/125ml of water then drain your pasta.
In another bowl, mix your cream, parmesan, white truffle oil, and black pepper.
Return your now drained pasta to the pan that you boiled it in with your butter and reserved liquid. Stir until evenly coated, then add your egg mixture slowly constantly stirring. When your pasta is smooth and coated serve immediately.