Fresh Pasta with Truffles

Serve with Schramsberg Blanc de Noirs Late Disgorged or Reserve

Serves 4

Ingredients

• 1 lb. fresh angel hair pasta
• 2 shallots
• 1 tablespoons butter
• 1 cup cream
• Fresh black of white truffles, chopped
• 1 tablespoon brandy
• 2 egg yolks
• 12 oz tin Pâté de foie gras, cut in cubes
• Salt & Pepper
• Parmesan cheese, grated

Preparation

1. Cook pasta in a large amount of boiling water and drain.
2. Sauté shallots in butter, add cream and reduce for two minutes.
3. Stir the pasta into the cream and reheat. Mix in truffles and brandy.
4. Remove from heat.
5. Add egg yolks and foie gras and toss
6. Serve on heated plates.

From the files of Jamie Davies. An original recipe as featured in “Serve with Champagne”, TWA Ambassador 1984