What you need

• 400g pasta spagetti or linguine no 7.
• 30g black summer truffle
• 100g pancetta
• 100g Parmesan
• 1 tbsp chives
• 3 tsp butter
• 3 eggs
• 1/2 garlic clove
• 1 tsp truffle oil
• 3 tbsp olive oil
• Salt & Pepper

PREPARATION

Salt the water and bring to a boil. Grate 80g of Parmesan cheese into fine flakes along with half of the truffle and mix. Cut the pancetta into small pieces. Halve a garlic clove lengthwise. Crack the eggs into a bowl and season with salt and pepper. Beat until a smooth yellow mixture forms. Stir in the chives. Now add the pasta to the boiling salted water.

PREPARATION

It's best to heat a non-stick pan over medium heat. Add a teaspoon of olive oil and spread it around. Then, with the open end of the garlic clove, rub it two or three times across the pan to flavor the oil. Then, remove the clove.

Add 2 tsp of butter to the pan and melt. Add 1 teaspoon of truffle oil and deglaze with a ladleful of pasta water. Add the truffle Parmesan shavings and simmer gently over medium heat, stirring occasionally, until the Parmesan has melted into the sauce.

If the timing is right, you can now use tongs to transfer the pasta from the water directly into the pan. Please don't drain it; we want the adhering water, along with the salt and starch from the pasta, to go into the sauce. Then add another pinch of butter and 1 to 2 tablespoons of olive oil and mix everything together. Sprinkle the remaining Parmesan over the pasta and toss again.

That's it, it can be served.

FINNISH

Finally, when serving, thinly shave the remaining truffle over the pasta. If you like it nice and want to treat yourself, you can sprinkle a few more shavings of Parmesan over the pasta and garnish with some extra basil.