Spaghetti with 65°C Egg, Truffle & Parmesan
Spagetti alla Chitarra with 65°C Egg, Truffle Oil & Shaved Parmesan
Yes, we’re being awfully specific about the temperature, but for good reason. The texture of eggs changes dramatically depending on the temperature they’re cooked at. For an egg cooked at 65°C (149°F), the yolk will be creamy, custardy, luxuriously soft consistency that’s quite unlike other boiled or poached eggs.
The easiest way to cook the eggs at this specific temperature is in a sous vide machine, but in a pinch you can use a probe thermometer and a pot of water. You’ll have to baby sit it to make sure the temperature stays roughly the same, moving it on and off the heat as necessary.
Once your eggs are cooked, the rest of this recipe is quick and easy, and the result is heavenly.
Ingredients: Makes 4 Servings
1lb (1 box) Filotea Spaghetti alla Chitarra
1 tbsp White Truffle Oil
¼ cup shaved Parmigiano Reggiano
Juice of ½ Lemon
¼ cup Fine Extra Virgin Olive Oil (we used Desert Miracle)
Freshly Ground Black Pepper
Truffle Product Recipes
Sous Vide Recipes
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