Pasta with Black Truffle

Recipe by
Simon Johnson




  • 500 g Linguine, Di Martino
  • boiling water
  • Tasman Sea Salt
  • 1 Egg yolk
  • 75 g butter, Demi Sel
  • Freshly cracked black pepper
  • Parmigiano Reggiano, Cravero
  • 1 Fresh black Truffle


  1. In a large pot, boil water with a generous pinch of sea salt
  2. Add the Di Martino Linguine and cook as per instructions, until al dente
  3. Take pasta off the heat, drain and add the butter, along with extra sea salt to season and freshly cracked black pepper
  4. Whilst hot, stir though the egg yolk and mix to combine
  5. Ladle pasta into serving bowl or share platter and serve with Cravero Parmigiano Reggiano on the side
  6. Shave the fresh black truffle over the top just prior to serving to take advantage of its full aroma and flavours

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