This decadent recipe from Matt McLean (Chef and owner of Palate in Hamilton) makes the most of fresh truffles.
1 cup cream
1 cup ricotta
½ cup grated Parmesan
3 egg yolks
fresh NZ truffle
shaved Parmesan
truffle oil
sea salt
400g fresh spaghetti
Cook pasta in a large pot of salted water and drain.
Bring cream to a boil, then add grated Parmesan and stir to combine. Using a
microplane grate a generous amount of truffle into the sauce.
Add the ricotta and egg yolks, season with salt and pepper then toss through the
warm pasta.
Serve with more shaved truffle, Parmesan and a drizzle of truffle oil.
