25 gms Black Truffle
2 large free range eggs
1 Golden Shallot finely diced
50 gms unsalted butter
Sea salt
pinch ground white pepper
1 tbs Parsley finely chopped
100 ml cream
20 gms parmesan cheese
150 gms Tagliatelle
2 tbs olive oil
2 tbs white wine vinegar

Bring a pot of salted water to a rapid boil and pour the olive oil in. Cook the pasta until al dente, strain. Heat a frying pan with the butter on a medium heat until the butter is foaming add the diced shallots and cook for a few minutes until soft, stirring constantly to ensure even cooking. Add the cream and season with the salt and pepper, bring to the boil and add the pasta and parsley stir to coat adjust seasoning and plate, on 2 plates. Meanwhile poach the eggs in a deep pot of water with the vinegar until the eggwhite is set but the yolk is still runny. Using a slotted spoon remove the eggs gently and place on a teatowel to remove excess water. Using scissors cut the tail off the egg end place the egg on top of the pasta so it doesn’t roll off. Grate the parmesan over the egg and pasta. Using a truffle slicer or very sharp paring knife shave the truffle over the top of the 2 eggs.

Gourmet options: Dress pasta with truffle oil Use VSTS or truffle salt Use Duck eggs