Shop Boy's Journey of Culinary Expansion: Lone Linguine with White Truffle Oil

I’m working up the adequate words to dedicate an entire post to Nigella Lawson; I love her.

While you wait, I thought I would ease myself into the impending full blown Nigella-gush with another tale of my culinary expansion. This one being the time I made Nigella’s Lone Linguine with White Truffle Oil from Kitchen.

I bought Kitchen as soon as it was released late last year and on my first perusal almost went into an imaginary culinary coma. Every page was home to pictures and recipes of food that was yearning to be cooked. I was in food fan-boy heaven.

My heart skipped a beat when I laid eyes on pages 80-81; I don’t know if it was the silky pasta, glass of wine or the beautiful way in which Nigella described her dish that made me know I had to eat it from that first glance.

Six months later and my last $40 later, it happened; I was the owner of the nicest looking white truffle oil and was soon to be eating what I deemed to be the greatest meal of all time before even having a bite.

The recipe is designed to serve one, however, with my partner also being a devout Nigella fan I thought it was cruel and doubled the quantities.

In true Nigella style this dish isn’t for the faint of heart or for those on a diet. It is rich and luscious. Conveniently, it is also impossible to stuff up; you boil some pasta, whip some eggs with cream, Parmesan and truffle oil and then pour it over the cooked pasta. There is no room for error.

This dish, like Nigella, cannot be done justice by my words. The flavour dances over your tongue and is the perfect accompaniment to a bottle of wine and a night alone on the couch…or like me you can share, but you will not want to.