Tagliatelle al Tartufo
Pasta with Truffles

2 tbsp butter

2 tbsp flour

1 cup dry white wine

2 cups chicken stock

1 small truffle (about 2 oz.), finely shaved, or 1 tbsp truffle cream

1 egg yolk

juice of 1 lemon

salt and pepper

     Melt the butter with the flour in a saucepan. Gradually add wine and stock. Whisking continuously, bring to a boil and let the mixture cook for a couple of minutes. Season with salt and pepper. Turn the heat off, and add the egg yolk mixed with the lemon juice and the shaved truffle or truffle cream.
     Use as a dressing for fresh tagliatelle.
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