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
- Put the eggs in a sous vide machine pre-heated to 65°C (149°F) for 45 minutes (or in a pinch, use the pot method).
- Move the eggs to an ice bath to cool.
- Boil the pasta 2 ½ minutes (until al dente) in salted water, then drain.
- Combine the olive and truffle oils in a large saute pan and get them warm over low heat.
- Add the pasta to the oil mixture. Toss to coat, then add the pepper and lemon juice.
- Put the pasta in bowls, top each serving with an egg, gently cracked in. Top with a little more extra virgin olive oil, some black pepper, and the parmigiano reggiano.
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Sous Vide Recipes