Imagine a silken, rich Penne Alfredo with truffles. Yes, you have arrived in paradise—or perhaps Farallon restaurant in San Francisco.
Chef Franz advises you to take care with this gorgeous dish. The fonduta (fontina sauce) needs to be cooked very slowly so the eggs don't curdle—a double boiler helps, although it's not really necessary. Fresh chopped black truffles are preferred, but canned truffle peelings are passable (a 1½-ounce jar of truffle carpaccio, or shaved truffles, is available at many gourmet shops).
Shave fresh black truffles, as much as your budget allows, over the pasta before serving. Fresh white Italian truffles in season are the ultimate luxury, but they should be used only as a garnish—they lose all their flavor and aroma when heated.
1 pound penne, fusilli, or ziti
2 cups heavy cream
4 egg yolks
4 cups (1 pound) shredded Italian fontina cheese
4 tablespoons butter
1 whole fresh black truffle, chopped, or
2 tablespoons canned truffle peelings, plus
1 whole fresh black or white truffle for garnish, optional (see Sources)
Freshly ground pepper
Freshly grated nutmeg
Set the oven to 150°F (warm) and put in eight individual rimmed bowls.
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 10 to 12 minutes. Drain, reserving 1 or 2 tablespoons of the pasta water. Place the reserved water and the pasta in a large mixing bowl.
In a medium, heavy-bottomed saucepan, whisk together the cream and egg yolks. Put the saucepan over low heat and add the cheese and butter. Cook carefully, stirring constantly, until the cheese melts and the mixture has thickened. The sauce can also be made in the top of a double boiler set over, but not touching, simmering water. Some water may boil away; replace with hot tap water. (The sauce can be made up to a day ahead, refrigerated, and then reheated in a low microwave or in a double boiler over simmering water.)
Add about 1 cup of the warm sauce and the chopped truffle to the pasta in the bowl and toss to combine. Season with freshly ground pepper.
Divide the pasta among the eight warmed bowls and ladle the remaining sauce on top. Sprinkle with nutmeg and, if you wish, shave the remaining truffle over the dish for garnish.