Bucatini with Soft Poached Egg, Asparagus, and Truffle

Truffle Bucatini

Yield: Serves 8


Ingredients:


2 packages dried bucatini (1000 g total)
8 local farm eggs
2 oz parmesan cheese
1 small handful basil leaves, chiffonade
¼ lb unsalted butter
1 bunch of asparagus (the smaller, thinner spears are best)
3 oz pancetta, unrolled and cut into small lardoons
White truffle salt
1 oz black or white truffle paste
1 black truffle (fresh or preserved, your choice) to shave over top
Freshly ground black pepper


Procedure:


1. Poach the eggs in 180 degree Fahrenheit unsalted water with a touch of distilled white vinegar until just done. The white should set, but the yolk will still be very runny. Shock in ice water. Remove once room temperature, and reserve for later use.


2. Shave the parmesan cheese into curls using a vegetable peeler. Set aside for service.


3. Snap the ends off the asparagus. Cook a lánglaise (in salted, boiling water), refresh in ice water, and drain on a paper towel lined plate.


4. Cook the pancetta lardonss until they begin to slightly crisp but are still a little chewy.


5. Cook the pasta in boiling, salted water until al dente, approximately 11-12 minutes. Reserve ½ cup of the pasta cooking liquid.


6. Combine the pasta liquid with the truffle paste, butter, and 1-2 T truffle salt.


7. Toss the cooked pasta with the pasta liquid mixture and pancetta lardonss. Keep warm.


8. Boil water enough to accomodate all the poached eggs (or you can reheat them in two batches in a smaller pan). Shut off heat. Reheat the eggs in the water until warmed through. Drain on paper towels.


9. To serve: Twist the pasta to form and bundle and place in the center of the plate, leaving a dent or small hole in the top. Place the poached egg on top of the pasta. Arrange three asparagus spears attractively over the “nest.” Scatter several parmesan shavings over all. Garnish with basil chiffonade and freshly shaved truffles.