Porcini & Black Truffle Linguine

Porcini & Black Truffle Linguine

Carb lovers, this one's for you!

If you're a loyal follower you'll know that all our restaurant monthly specials (or slightly edited versions) you can enjoy at home too - all ingredients are available here online and from the shops, ok we do not stock fresh summer truffle, but we have alternative suggestions for you. 


You'll need: 

75g of bacon

30ml pomace oil

100g of fresh or dried porcini

10g butter, Pepe Saya is the best!

30g egg yolk

75ml cream

A splash of the pasta water 

20g grated parmesan

1g porcini powder

5g black truffle paste



Method (sauce)

Fry bacon in a hot pan until nicely coloured. Add the porcini and the butter, turn down the heat so the butter doesn't burn. Once the porcini is nicely coloured add a bit of the pasta water and linguine. Heat until the water starts to bubble a little. Mix through the cream, truffle paste and egg yolk then pour into the water - mix quickly with a spatula and keep stirring until it begins to thicken. Take off the heat. 

Twist the pasta into a bowl with tongs and pour the sauce over generously. Sprinkle with grated parmesan and porcini powder. Serve immediately! 


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