This is my approximation of the standout dish at Armando Percuoco’s iconic Sydney restaurant Buon Ricardo. It is a rich dish, made with cream and truffled eggs, which have been stored in an airtight jar with fresh truffle for a few days, infusing the egg with truffle through its semi porous shell. Truffled eggs are quite easy to prepare at home in 5-6 days with a good quality Périgord truffle and an airtight jar, or they can also be bought at any good deli which sells truffles. You can of course just use sliced truffles, about 10 grammes per person and no eggs. (See Top Tip below).
Preparation time: 20 minutes
Cooking time: 20 minutes
Serves 6
Ingredients
600 grammes good quality Italian brand fettucine or tagliatelle
100 grammes unsalted butter
400 Ml pouring cream
200 grammes finely grated parmigiano
6 truffled eggs
Extra parmigiano to serve
Salt and pepper to taste
Method
Bring a large pot of salted water to a boil; add pasta, stir well to ensure it does not stick.
Meanwhile, heat butter and cream in a large frying pan
Simmer gently until reduced to a custard like consistency
Add parmesan and quickly stir in to prevent clumping
Add salt and pepper to taste
In a separate frying pan; gently fry eggs in butter on gentle heat until just cooked (no crispy bottom)
Add drained pasta to the cream sauce, mix well and divide between serving plates
Put one egg on each plate, roughly chop with a knife and fork and mix well with pasta
Add more finely grated parmigiano to taste
Serve with a rich and full bodied white wine such as Falanghina or Condrieu and a green salad.
Top Tip: If you can’t get hold of truffled eggs or truffles, you can achieve excellent results by substituting truffled pecorino for the parmigiano.
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