What do you think about truffle oil? Me? I know what truffles are. I’ve never seen an actual truffle before. I have no idea how they taste like. And I cannot afford truffles even if I’d seen them because they are well known for being pricey due to the way they are foraged.
Do you think, though, that that would stop me from wondering what it’s all about? I’ve read of articles that claim truffles are over-rated. Others sing praises about that subtle earthy flavour they impart into dishes. I personally had no idea what to think when I came across a bottle of truffle oil in Adelaide. All I knew was that I had to get my hands on some, because I had to. And I did! It wasn’t too exorbitantly priced and even had a little piece of truffle in the bottle.
Then it sat in my pantry for some time while I pondered on what to do with it. Lo and behold, I came across this recipe by Ms Nigella Lawson, making it the perfect platform for me to test this new ingredient. This recipe is simple, easy and prominently features truffle oil, enabling us to taste it for what it is. And then decide if we really like it or not.
I only used about 4 drops. It’s super super strong. Then it all gets beaten up until well mixed. I didn’t put up a picture of the mixture because it was… um… not very visually pleasant, if you get what I mean.
Finally, the carbonara mixture is stirred into the hot pasta. Yes, I realize that we aren’t cooking the sauce on the stove. This is how classic carbonara is done. The heat in the pasta is sufficient to cook the eggs. If you are worried about raw eggs, make sure you are using very fresh eggs that have been pasturized. Or else, maybe try some other pastas from my Recipe List! No hard feelings. 😉
When the sauce hits that hot pasta, I get the hit of truffle fragrance. Very deep, earthy resonance even with just a mere 4 drops! After a good mixing, this only needs a bare grating more of Parmesan.
Nigella called this Lone Linguine. I doubled the recipe and call it Not-So-Lone Linguine.
What? I’m hungry and that’s all my brain can come up with. 😛
Verdict: Truffle Oil is pretty nice. I can see how people like the fragrance in something plain like pasta carbonara or mash potatoes. I’ll be experimenting!
“Know therefore that the LORD thy God, He is God, the faithful God, which keepeth covenant and mercy with them that love Him and keep His commandments to a thousand generations.” (Deuteronomy 7:9)
Truffle Oil Linguine Carbonara
recipe from Nigella
(serves 2 as main, 4 as side)
8 oz (250g) Linguine (I used egg noodles)
6 tbsp Cream
1/2 cup grated Parmesan
1/4 tsp freshly cracked Black Pepper
4-5 drops White truffle Oil
2 tbsp Butter
- Bring a pot of salted water to boil and dunk pasta in.
- While the pasta is cooking, make the carbonara sauce by whisking together eggs, cream, grated Parmesan, pepper & truffle oil. Set aside.
- Once pasta is cooked to al dente, reserve 1/2 cup of pasta cooking water. Drain the cooked pasta well and place it back into the pot and stir in butter and 2-3 tbsp pasta cooking water.
- Stream in the sauce, mixing it well with the hot pasta. If the sauce seems too thick, add in 1 tbsp pasta cooking water at a time until sauce reaches desired consistency.
- Serve with a grating of Parmesan!