Ingredients
- 1 egg yolk
- 1 tablespoon lemon juice
- 2 tablespoon water
- 1 tablespoon Bona Furtuna olive oil
- 1 teaspoon squid ink
- 50 g black truffles
- 2 tablespoon butter
- ¼ onion chopped
- ½ cup white wine
- 12 oz cream
- 2 oz parmesan grated
- 1 parmesan rind
- 1 garlic clove whole
- 1 bay leaf
- 1 strip orange peel
- Rigatoni for 2 servings
- Salt to taste
- Reserved pasta water ¼ cup
Method
Make the Black Truffle Sauce
- Add egg yolk, lemon juice, olive oil, water, squid ink, and black truffles to a Nutribullet or blender.
- Blend until smooth, then strain through a fine mesh sieve.
- Transfer sauce to a squeeze bottle and reserve any truffle bits from the strainer for garnish.
Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add rigatoni and cook for 9–11 minutes, until al dente.
- Drain and reserve ¼ cup pasta water.
Build the Parmesan Cream
- In a pan, melt butter over medium-low heat. Add chopped onion and sweat until translucent.
- Add white wine and reduce by 75%.
- Add cream, parmesan rind, garlic clove, bay leaf, and orange peel.
- Simmer until reduced by half. Remove from heat and strain out solids.
- Return to low heat, add grated parmesan and a few tablespoons of reserved pasta water. Stir until emulsified.
Finish the Pasta
- Add cooked rigatoni to the parmesan cream.
- Toss or shake the pan to fully coat the pasta.