Egg Yolk Truffle Pasta with Entrecôte Steak

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate the egg yolks from the whites (best done by hand) and set the yolks aside.

Step 2

Bring 2 liters of water to a boil, season with salt, add the pasta, and cook for 8–9 minutes until al dente.

Step 3

In a cold pan combine the cooking cream, truffle oil, and truffle cheese, heat gently while whisking until smooth, and cook for about 5 minutes.

Step 4

Add the cooked pasta to the sauce, mix well, cook for a few minutes, season with salt and pepper, and stir in half of the parmesan.

Step 5

Season the entrecôte steaks with salt and pepper and sear in a hot pan for about 2–3 minutes per side (or to desired doneness), then let rest for 5 minutes before slicing.

Step 6

Plate the pasta, sprinkle with the remaining parmesan, add an egg yolk on top, mix through so it gently cooks in the heat, and serve alongside sliced entrecôte.