Recipe: Mat McLean | Photography: Vicki Ravlich-Horan

1 cup cream
1 cup ricotta
½ cup grated Parmesan
3 egg yolks
fresh NZ truffle
shaved Parmesan
truffle oil
sea salt
400g fresh spaghetti

Cook pasta in a large pot of salted water and drain.

Bring cream to a boil, then add grated Parmesan and stir to combine. Using a microplane grate a generous amount of truffle into the sauce.

Add the ricotta and egg yolks, season with salt and pepper then toss through the warm pasta.

Serve with more shaved truffle, Parmesan and a drizzle of truffle oil.

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