Spaghetti with Truffle Oil, Parmesan + Egg 12

March 20, 2013




One of the most delicious things that I have ever eaten is Chef Armando Percuoco’s ‘Fettuccine al Tartufovo’, (Truffle Egg Pasta), at his gorgeous Sydney restaurant, Buon Ricordo.

I have probably had this dish 30 or more times now, but I still remember the first time I ever tasted it. My friend Jane took me there to celebrate a new job I was about to start and she said, “Phoodie, THIS is what you’re having for Entree.”  It sounded amazing and so I didn’t argue. Not that I ever would with Jane’s suggestions as she knows her stuff!

Anyway, a few weeks ago the wonderful people from Enoteca Sileno sent me some AMAZING Martelli Spaghetti and stunning Naturbosco White Truffe infused extra virgin olive oil, among other delicious things (all of which can be purchased here) and It did not take me long to work out what I was going to do with them. Although my first instinct was to down the truffle oil like a shot, (THAT’S how amazing the flavour is), I quickly snapped back to reality and accepted that this was probably not the most sensible idea. So, I decided that I would attempt to recreate the flavour combo from Armando’s famous dish. Now I must state, I was not trying to replicate his dish as his methodology is slightly complex and he uses a bucket load of cream (NOTE: THERE IS NOTHING WRONG WITH THIS, I just didn’t want cream in this dish), all I wanted was to achieve the same flavour profile.

It was BEYOND AMAZING and I will be whipping it up again very soon!


Serves 4

For the Pasta

320 grams spaghetti

1 tablespoon butter

1 teaspoon truffle oil

Salt and Pepper

1 and a half cups grated parmesan (I used shaved as that’s what I had but grated is ideal)

For the topping

per person: 1 teaspoon butter, 1 egg, 1/4 cup grated/shaved parmesan


1) Cook your spaghetti, add butter, oil ,salt, pepper and parmesan and mix. Place the lid on top to keep it hot.

2) Heat a teaspoon of butter on medium and when heated, add egg, ensuring to keep yolk in tact.

3) AS SOON as edges of egg start to go crispy (they should not turn brown, it’s the second BEFORE they turn brown) take it off, place it straight on top of a bowl of pasta.

4) Season with salt and pepper and place the additional parmesan on top.

5) Serve immediately, ensuring to toss the egg through the pasta so that the pasta’s residual heat cooks the yolk somewhat.



















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1 Amelia { 03.20.13 at 7:00 pm }

It’s breakfast time in London…and I want this NOW!!! YUMMY!!

2 phoodie { 03.20.13 at 7:18 pm }

Why not?! :)

3 jacobhhollis { 03.20.13 at 8:42 pm }

Looks great and so simple. I’ve had egg and truffle but a few times, but when I did it was with either risotto or pasta, it was served with raw egg yolk (no white), and shaved truffle. The truffle oil method would be more economical though! Great pics too.

4 Becca @ Amuse Your Bouche { 03.20.13 at 8:49 pm }

Oh yum, this looks gorgeous!

5 phoodie { 03.20.13 at 8:50 pm }


6 phoodie { 03.20.13 at 8:50 pm }

SO yummy!

7 Edibles&Travels { 03.21.13 at 9:03 am }

Yuuuuum I know what’s for dinner tonight!!

8 phoodie { 03.21.13 at 9:56 am }

Enjoy!! :)

9 phoodie { 04.10.13 at 6:24 am }

SO yummy! :)

10 Jules { 06.24.13 at 12:30 pm }

Having a good look at all your recipes tonight and this one looks right up my alley. Love anything truffley. And easy to do. Tomorrow night’s dinner is sorted.

11 Spaghetti with Pepe Saya Truffle Butter, Parmesan and Fried Egg | Edibles and Travels { 06.29.13 at 10:17 am }

[…] original recipe actually comes from Phoodie – but I have added/changed one or two things. Mainly the use of truffle butter instead of […]

12 Andrew { 01.19.15 at 12:01 am }

This is similar to a Nigella Lawson recipe. Although she whisks together the egg, oil, a dash of cream and parmesan and mixes it through the cooked pasta with a little of the cooking water and butter. Almost like a truffle carbonara.

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