We were privileged to watch and video Michelin-starred Chef Ken Frank as he created this wonderful dish. And even better, we got to eat it afterwards!
Servings: 2
1/4 Pound Lardons, cut in 1/2" cubes, 25-30 cubes, blanched first for 2-3 minutes
2-4 Tablespoons Mushroom Broth (can use vegetable broth, chicken broth or, in a pinch, water)
1 Egg (preferably one that has been stored with the truffles), beaten
Parmesan Cheese
1/4 pound Fresh Tagliatelle Pasta
Sea Salt
1 Fresh Truffle, you won't need the whole truffle
- Sauté lardons for about 3-4 minutes in a fry pan until crispy on the outside
- Add broth and swirl pan to deglaze
- Add egg and swirl pan again to mix ingredients
- Put fresh pasta in boiling water and cook until just al dente
- Coarsely grate fresh Parmesan cheese into the pan and mix
- Drain the fresh pasta and add it to the pan and mix all of the ingredients together
- Add salt to taste
- Top with fresh truffles shaved with the Gefu Tartufolo Truffle Shaver
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