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Print Recipe
Cook Time 30 minutes
Wine Viognier Northern Rhone
Servings 4 people

Equipment

  • truffle grater
  • Fine cheese grater
  • heat resistant bowl that fits on a pasta pan (without falling in)
  • whisk

Ingredients
  

  • 6 smoked eel filets
  • 1 fresh truffle
  • 200 gram rigatoni
  • 6 eggs
  • 50 gram Parmigiano Reggiano
  • 50 gram Pecorino
  • freshly grated pepper if possible Maniguette pepper
  • fresh cress as garnish
  • salt

Instructions
 

Preparations

  • Cut your eel in pieces the size of a fingertip.
  • Separate 4 of the 6 eggs. You'll only use the yolks of these. You'll also use the 2 remaining whole eggs. You can use the whites for a dessert, for example with meringues.
  • Finely grate the Parmigiano and Pecorino.

Pasta & sauce

  • Cook water with a small pinch of salt for your pasta. When it cooks, add the rigatoni to the water.
  • Take your heat resistant bowl, put it on top of the pasta pan (while the pasta is cooking). Put the 4 egg yolks and the 2 eggs into the bowl, together with the grated cheese and 2 table spoons of pasta water and start whisking until you get a fluffy mixture. If it is too thick, add some more pasta water, if it's too thin, add more grated cheese.
  • When you're happy with the mixture of the sauce (or if the egg starts to look like scrambled egg), take the bowl off the heat and put it aside.
  • Drain the pasta when ready, keep some of the pasta water just in case you'll still need some for the sauce.
  • Mix the pasta with the sauce, add some pepper.

Plating & serving

  • Serve by putting some pasta on a plate, add some pieces of eel, grate some extra pepper over the dish and garnish with a cress.
  • Grate the truffle over the dish while the plates are on the table.