There is a product that I love called Truffle Thrills from Urbani. It is a small canned truffle product that combines truffle paste with various flavors like mushrooms, tomatoes or pesto. I have written about it before as it is a great product to use if fresh truffles aren’t available (and much more reasonably priced, usually about $15 a can.) We find it locally at Jimmy’s Food Store, but have also found it at Eataly in New York and the Farmer’s Market shops in LA.
I used some of the Black Truffle and Mushroom Truffle Thrills in a fresh pasta dish the other night, mixing the product with fresh mushrooms and topping the whole shebang with a fried egg with a super runny yolk that oozed out as it was sliced through giving extra flavor and texture to the dish. Definitely decadent and hearty, but so delicious. The sauce takes about 10 minutes to make, the fresh pasta takes about 5 minutes to cook, as does the egg, so the whole recipe is very fast cooking.
Truffled Fresh Pasta with Mushrooms and a Fried Egg
1 small yellow onion – chopped
2 cloves garlic
6 oz various mushrooms – your favorites, sliced
1 tablespoon grapeseed oil
1/2 cup white wine
3 oz Truffle Thrills Black Truffle and Mushroom
1 tablespoon fresh thyme – chopped
2 tablespoons fresh parsley – chopped
8 oz fresh pasta, we used linguine, but angel hair would also be delicious
2 large eggs
1 tablespoon butter
Salt and Pepper to taste
Bring a large pot of well salted water to a boil to cook the pasta. In a sauté pan heat the tablespoon of oil over medium heat. Add the onion, mushrooms and garlic and cook until slightly softened and browned. Season with salt and pepper and add the thyme, 1 tablespoon parsley and wine. Cook for a few more minutes then add the Truffle Thrills and stir to incorporate into the sauce. When the water comes to a boil toss the pasta into the water and cook until al dente (about 5 minutes.) In a small saute pan melt the butter over medium heat and add the eggs. After about 2 minutes carefully flip the eggs, or if you like the look of the yolk, continue cooking on one side. When the pasta is done toss it into the sauce and stir to incorporate. If the dish is too thick add a bit of pasta water at a time. Fold onto a serving dish and top with the remaining parsley and parmesan. Top with the fried eggs, season with a bit of salt and pepper and serve.