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
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
Serve with more shaved truffle, Parmesan and a drizzle of truffle oil.