pasta with truffle oil
Truffle Oil Bacon and Egg Spaghetti Recipe
Yield: 4 to 6 servings
-1 pound spaghetti
-2 tablespoon Giorgio white truffle extra-virgin olive oil
-6 slices thick-cut bacon, chopped
-1/3 cup grated parmesan cheese
-Freshly ground pepper
-6 large eggs
-Finely chopped fresh chives, for topping
– Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat the truffle olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
Add the pasta, 1/2 cup reserved cooking water and the Parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.
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