Chef Nancy Silverton’s Barilla Collezione Spaghetti with Soft Scramble Eggs, Parmigiana and White Truffle

Chef Nancy Silverton’s Barilla Collezione Spaghetti with Soft Scramble Eggs, Parmigiana and White Truffle
Serves 6
Photo Credit @alexberliner

Ingredients
7 oz  Barilla Collezione Spaghetti
4 TBS of butter
Kosher salt
9 eggs
4 oz Parmesan to finish
24g white truffle to shave for garnish

Directions

1. Bring a large pot of water to boil seasoning with kosher salt(1TB per qt of boiling water), water as salty as the sea. Cook pasta according to packing directions until al dente
2. In a separate small bowl melt 4TBS of butter and set aside Once pasta is al dente, drain water and lay the pasta out evenly on a baking sheet or flat tray
3. Drizzle half of the melted butter over cooked pasta using tongs to evenly coat, set aside to cool
4. In a separate bowl crack eggs, salt to liking. With a whisk, briskly beat eggs until fully broken and eggs begin to foam lightly around edges. In a large non-stick pan, pour remaining melted butter over low-medium heat. Ensure pan is not too hot so that eggs do not overcook.
5. Pour eggs in non-stick pan. As the eggs begin to cook, take a non-stick spatula and begin to pull from front to back across the pan creating large curdles of scrambled egg, making sure to scrape the edges of the pan. Repeat motion every 30 seconds for about 10 minutes until eggs are 80% cooked.
6. When eggs are 80% cooked, add pasta using tongs to combine mixture without breaking the large egg curdles Remove from heat and evenly distribute onto 4 plates With a fine microplane evenly grate Parmesan on top of the pasta so that it looks as if covered by snow.
7. Garnish with paper thin slices of white truffle using a truffle shaver