Heart Healthy from WakeMed Heart Center

Black Truffle Pasta

October 30, 2014 |

Recipe courtesy of Chef Chris Blackburn
as seen on episode “Truffles”, season 4


  • ½ cup white wine
  • 3 duck eggs, whisked together
  • ½ lb spaghetti noodles, cooked al dente
  • 2 oz bread crumbs
  • ¼ lb unsalted butter
  • 3 green onions
  • 2 cloves garlic
  • 2 oz olive oil
  • 1 oz black winter truffle
  • 1 sprig fresh parsley
  • salt and pepper to taste
  • 1 oz black truffle oil
  • 2 oz pecorino cheese

In a large sauté pan, add butter, olive oil, garlic and green onions. Deglaze pan with wine. Add cooked spaghetti noodles and stir until hot. Add duck eggs and lightly toss until eggs are cooked. Add breadcrumbs, parsley, salt and pepper. Slice ¼ oz black truffles over pasta and fold in. Place spaghetti on a platter. Shave remainder of truffle over noodles. Sprinkle with breadcrumbs & pecorino.

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Category: Recipes

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