Let me start of by saying that this pasta dish is not for the faint hearted. Seriously. It has been said that if you do any research on coronary heart disease, you will find that the leading cause will be Armando Percuoco’s fettuccine al tartufovo (truffled egg pasta). Yes, okay, I know I exaggerate too much (and my husband will wholeheartedly agree with you on this one)…. but if you were going to die eating a pasta dish – you would want THIS ONE to take you down.
Why? The ingredient list reads like the top outlawed food for weight watchers – butter, cream, eggs, pasta and cheese.
But -it’s that heart stoppingly good. Really.
This dish originates from Armando Percuoco who owns Buon Ricordo. This is their signature dish and over 50% of people will order this dish at his restaurant.
I don’t care what anyone else says – this restaurant deserves its two hats!
The dish in not overly complicated to make – simmer some cream, butter and the best parmesan cheese you can afford and then toss through some fresh fettuccine pasta. Then top with a lightly fried truffled egg and even more parmesan cheese.
It gets me everytime when the waiter places the dish infront of me and I take in the smell of the truffle which seems to seep through the fried egg. The best part is when they grate some more parmesan on top of the egg and then gently cut through it to let the runny yolk dance through the pasta and then they toss everything together – I tell you – it’s almost like a show!
I love this dish so much that I once asked for a main size – the waiters looked at me up and down and politely mentioned that I might be better off with an entree size. But I had my heart set on the main portion – where I got two fried eggs and heaps more pasta. While I can proudly say I finished it, I admit at the end of the night I felt like would have had to roll home.
So it’s not something you can definitely eat everyday – but it’s something you would indulge in for special occasions.
I will take my parents here once a year as my Dad loves the Pappardelle con ragu Napoletana and my Mom (the Blog Monster) always says she dreams of this pasta dish when she is back in the Philippines.
So of course, it’s only fitting that I try to find the recipe for her so she can make it when she goes back home.
I asked Mr. Percuoco once what “Buon Ricordo” meant.
“Good memories.” he said.
So this is for the Blog Monster – so that she when she makes it – she’ll always have her Buon Ricordo…
Some notes:
- For this dish, I do recommend you use fresh pasta – my basic recipe can be found here.
- I didn’t have access to truffled eggs and used truffle oil instead – but I am told that if you have access to fresh truffles, place them in an airtight container along with the raw eggs for 24 to 48 hours – as the eggs are porous, the truffle will permeate through the eggs.
- I slow poached the eggs using this method but the original recipe calls for a fried egg.
- You can watch Armando Percuoco make the pasta here.
Truffled Egg Pasta
Adapted from Armando Percuoco, Buon Ricordo Restaurant
- 280 grams fresh or dry fettuccini
- 1 tablespoon butter
- 250 ml (1 cup) cream
- 4 tablespoons grated parmesan
- 4 truffled eggs (otherwise, regular eggs will do)
- 1 tablespoon truffle oil
- Chopped parsley
- Extra parmesan for serving
- In a large pot, bring water to a boil, add salt and cook the fettuccini.
- In another large pot, slow poach the eggs using this technique. Otherwise, fry the eggs instead with some butter.
- In a medium saucepan, gently heat the butter, cream and truffle oil.
- Top with parmesan cheese.
- Add the cooked pasta to the cream mixture and mix.
- To serve, arrange the pasta in 4 separate bowls, place the eggs on top of the pasta and top with extra cheese.
- Shave some more parmesan, drizzle with some truffle oil and chopped parsley.
By the way – stay tuned to my blog sometime this week – I am going to have my first give-away and believe me, you won’t want to miss this!
[…] truffle pasta from Italy, sadly only the pasta made it to the dinner on Saturday. Alli made this https://trissalicious.com/2010/08/29/my-favourite-pasta-dish-buon-ricordos-truffled-egg-pasta/ was amazing, not as hard as I thought it would be (I also didn’t have to poach the eggs) and […]
My most favourite dish at Amandos and the one I keep going back for everytime I’m in Sydney!! Going to try and make this myself tonight as just got some lovely truffles from italy today 🙂
[…] Buon Ricordo’s Truffled Egg Pasta […]
Whats not to love about pasta, cream and runny egg yolks. Not to mention cheese! Im drooling as I type.
Oh. Ohhhhhhhh……. But I’m on a diet!
Looks like I’ll be making this then. Diet is out of the window… that looks beyond gorgeous!
This sounds utterly divine… oooh…. And I have much too much truffle oil needing some love. Thanks for the recipe Trissa!
Oooo this looks sooo good!! I am not entirely sure I am a big fan of truffle. I think I’ve possibly had to many dishes with an overdose of truffle in them and since the taste is quite distinct… not sure I like it a lot but this pasta dish just looks perfect and so well worth the “badness”… 🙂
Now that is some serious pasta! Looks delicious! And perfect for a special occasion.
This looks fantastic- exactly what I was looking for. Thank you!
This recipe is exactly what I was looking for! Thank you so much, it looks delicious!
I love this dish too! I first tried it ooh.. 8 years ago on our first anniversary? Have had it many times since and still continuously find it satisfying. Gorgeous & decadent!
Petit plaisir tout simple, celui d’un oeuf sur des pâtes. C’est divin !
Merci…
It looks delicious. Tagliatelle has to be one of my favourite pastas and I’m glad this is dedicated to the BM! I ‘m also glad the egg is poached – my constitution need the knowledge that eggs are ‘cooked’ for enjoyment to be at its maximum. Lovely photos Tris!
I have heard so much about this dish that I am determined to try it-one day!
Hey, I’m not scared by a little heart disease daaaaaahling, pass it over!
*kisses* HH
ohhh that gooey eggy goodness!! Gorgeous pics Trissa.
If I get my hands on a truffle, I think trying the truffle egg is a must.
Oh my god, i just fell off my chair when i saw this dish. This is perfection, my dear. And you’ve got me craving! I can’t get over the egg too. Bravo!
Whilst runny eggs are not my thing, this dish deserves to be on the “top 50” rich list!
Trissa- I can’t believe how soft and silky that pasta looks- I am going to be salivating all day.
You’ll have to save up quota to devour this baby! If only I can get my hands on some truffle….
This looks incredible, that egg is like a little pillow from heaven… 🙂
It’s my favourite pasta dish too, so amazingly dense and rich and tasty. Haven’t been to BR for a few years now. I think it’s about time to go back.
I would love to have that. I will just have to do some extra walking to burn the calories.
Oh wow, this sounds AMAZING! Bookmarked!
“…If you were going to die eating a pasta dish – you would want THIS ONE to take you down.” LoL – I’m pretty sure I’ll die if I DON’T try this! It looks sublime.
It looks amazing Trissa. My husband would love it.
Absolutely delicious!!
SINFUL!! Will try this. Even Luis adds truffle oil to his pasta. Yummy!
I’m up for taking on the top 8 foods listed as WW big bad boys, but seriously, this looks almost sinful in its simplicity. I just have to try it, I mean afterall…, there is nothing there that I don’t adore, so who cares if its rich and fabulous. I’m in 🙂
Now that is a egg pasta. You rock!
every bit of this recipe sounds delicious!
OMG! Talk about decadence. Eating this would make me feel like a million bucks. 😉
Thankyou so much for this recipe! I’ve wanted to try this famous dish for so long and now I can make it tonight, I have everything in my pantry! 🙂
trissa this looks so damn good
I am such a pasta fiend … and this looks like a carbfest just waiting to happen! Beautiful to look at and a delight to gobble down! Love using the frshest of the freshest ingredients to make a simple and truly satisfying plate!
Wow…this is what you call going out with a bang. I’ve never heard of truffled eggs, so thank you for explaining how it’s made. Even just the idea of all that truffle goodness seeping into the egg is making my mouth water. Also very sweet of you to take your parents out to such a great restaurant. I’d better not tell my mom so that she remains impressed by the seafood restaurant I take her to ;p.
thank goodness my heart is strong–that busted egg yolk is oh-so-enticing. 🙂
This is my kind of dish, Trissa, and I smiled when you said that you asked for the bigger portion because it’s exactly what I would have done. This may not be an everyday kind of dish but what a nice treat!
OMG!! I can totally understand your family’s love for the pasta!! That looks simply divine.. LOL to the your main portion incident.. you are too funny! I’d probably be done for the nite with the small portion itself hehe
Oh my. *smile*
What a divine pasta dish! Ambrosia. Do I dare??
If I had a heart attack after this meal, I would die happy!! I’ve herd nothing but good things and Health warnings about this dish and it’s simply delicious. This has to be one of my favorite dishes at buon ricordo and I enjoy the way that the waiters serve this dish – thanks for the recipe, Will definately have a go!
I’ve tried infusing truffle aroma into hard boiled eggs but not fresh. I bet it works even better because fresh egg shells are more porous than cooked. I am so going to try this the next time I get my hands on good quality fresh truffles. Oooo-La-La…!
I’ve never thought of such a dish, but I don’t know why. Fresh pasta and poached eggs are made at my house frequently. I think I would never do a fried egg as I don’t like them, but poached yes, and I would skip the cream. I think a runny yolk is the most perfect sauce in the world. But I can see how you would swoon on the whole original recipe. Good for you for eating that huge portion. Sometimes the food cravings call.
Looks superb! Not an everyday meal as you say, but something special for sure! Looking forward to hearing about your giveaway 🙂
I don’t care if you say it’s not the healthiest dish in town… What a treat!!!
I will be dreaming of this dish tonight.
OMG how divine. I love Truffle Eggs. I first tasted this in a restaurant in Singapore. Its amazing how the eggs take on so much of the truffle flavour. This is gorgeous Trissa. When can I come over for you to make it for me???
This is the way to go! I have to try this soon!
I may just buy the thermomix to make this egg! lol! Thanks for sharing the recipe. I have been curious about the taste of this pasta dish since reading THAT review yesterday. Beautiful pictures!
A very well timed post given the current brouhaha. Your dish looks divine and is that the most perfectly poached egg ever? I love that you asked for a main-served version of this at the restaurant! You show ’em!
Oh my, this is just simply decadent!
I’m drooling… being tortured by your photos yet I willingly stare at them, read despite being forewarned hahah.. and to top it all I’m on a diet! ugh!
Would love to have this right now!!!
This dish seems so full of flavour! That egg is perfectly poached too!
Trissa, great post.
Can’t believe this dish has so much charm that people would willingly risk their lives and taste this dish. 🙂
Rich stuff indeed! And I only had my cholesterol checked recently =p Too bad I can’t tolerate the cream…
FOOD PORN ALERT! 😉 Oh my … how heavenly. Who wouldn’t die happy eating this??? Unbelievable!