This is a fun little dish. For dinner with friends the other night, I was trying to thing of a fun, easy appetizer and found this recipe on What's Cooking America. It's a quick, simple dish that is whimsical and delicious.
What I love about this dish (besides that it is quick to make), is that it is a play on carbonara and has some fun little elements. I love poached eggs on anything, because I love to plunge my knife in the center of the egg and watch the yellow yolk ooze out of the center, adding luxury to any simple dish.
I also get excited because I am proud of myself for poaching an egg correctly. I've been doing it for years, and I still get excited. It's the little things, people.
Tagliatelle is cooked to al dente, tossed with parmesan cheese and a little bit of butter and of course, earthy white truffle oil. The recipe calls for two tablespoons, and you are going to have to use two tablespoons. Yes, they are the most expensive two tablespoons you'll ever use in a dish, but you just need to do it. The flavor will suffer.
Finally, the gills of a large portobello mushroom are "shaved" atop the dish, bearing resemblance to black truffles. Sure, you could use actual truffles, making you cool and super rich, but for those of us uncool and not super rich people, portobello gills it is.
The result is a luxurious, creamy pasta with fragrant white truffles, poached eggs, and lots of fun.
Click here for the recipe.