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Al dente spaghetti pasta with seafood and shaved truffles are coated in savory, umami, buttery, and creamy salted egg yolk sauce is so delicious and it comes together in 30 minutes or less.
Well, if you haven’t jumped into the salted egg yolk wagon, it’s not too late 🙂 I grew up with salted eggs eaten with a bowl of rice congee when I was a kid and that’s pretty much all the exposure I had when it comes to salted eggs. I could be wrong, but this salted egg yolk trend is considered a “new/modern” twist, especially in Southeast Asia. I knew about this when I spent few years in Singapore.
Salted egg yolk is being used in both savory and sweet dishes. You would think that salted egg yolk is very salty, but it has a sweet note to it and also that umami aroma that I find hard to put my fingers on, but it’s just so amazing!
The inspiration for this salted egg yolk seafood pasta comes from the classic spaghetti Aglio olio. I love the simplicity of spaghetti Aglio olio and now we add this creamy salted egg yolk sauce to it AND black truffles and voila, no turning back! The black truffles are totally optional. My husband got me a jar of shaved truffles and I decided to use them in this dish.
How to make salted egg yolk seafood pasta with black truffles
1. Place the salted egg yolks in a steaming dish and steam for 10 minutes
2. Mash with a fork and set aside
3. Bring a large pot of water to a boil
4. Add salt and pasta. Plan to undercook the pasta about 2-3 minutes from the time on the instruction on the packaging
Reserve about 1 cup of the cooking liquid. DO NOT rinse the pasta with water. We want the sauce to cling to the pasta
5. 3-5 minutes before the end of cooking time for the pasta, preheat a large saute pan or wok. Add the butter and cook until it melts
6. Add the garlic and saute for about 10 seconds.
7. Add the seafood mix and stir fry until they just turn color. Don’t overcook them. Dish them out and leave the cooking juice.
8. Add the mashed salted egg yolks and stir fry until frothy
9. Add the evaporated milk and 1/2 cup of the reserve pasta liquid you saved earlier. Add sugar, salt, ground pepper, and red pepper flakes if using.
10. Add the cooked pasta straight to the sauce followed by the seafood and shaved truffles
11. Toss to mix everything to make sure the sauce coats the pasta evenly. Off the heat. Have a taste and adjust seasonings to your preference
12. Serve it right away and garnish with some chopped parsley or cilantro if you wish
Tips for success
1. Make sure you don’t overcook the pasta. So I usually undercook them by 2-3 minutes
2. Before the end of cooking for the pasta, start making the sauce so by the time the sauce is ready, you can add the pasta straight to the sauce without rinsing the pasta. We want the sauce to cling to them
3. You can always loosen up the sauce with the liquid from cooking the pasta. This starchy liquid makes the sauce nice and thick too
Did you make this recipe?
I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
You may also like other recipes using salted egg yolks
Salted Egg Yolk Cookies
Stir-fried Zucchini with Salted Egg Yolks (黃 沙 炒小南瓜)
Liu Sha Bao (Salted Egg Yolk Lava Steamed Buns)
Golden Crispy Salted Egg Yolk Chicken
Salted Egg Yolk Seafood Pasta with Black Truffle
Ingredients
To cook pasta:
- 250 gr dried spaghetti or pasta of your choice
- 1 tsp salt
Creamy egg yolk sauce:
- 4 Tbsp unsalted butter
- 3 cloves garlic finely minced
- 6 salted egg yolk
- 150 ml evaporated milk
- 1 cup liquid from cooking pasta
Seasonings:
- 1 tsp sugar
- ½ tsp ground black pepper
- Salt to taste
Other ingredients:
- 300 gr seafood mix
- 50 gr shaved black truffles optional
Instructions
Steam the salted egg yolks:
- Place the salted egg yolks in a steaming dish and steam for 10 minutes. Mash with a fork and set aside
Cook the pasta:
- Bring a large pot of water to a boil. Add salt and pasta. Plan to undercook the pasta about 2-3 minutes from the time on the instruction on the packaging
- Reserve about 1 cup of the cooking liquid. DO NOT rinse the pasta with water. We want the sauce to cling to the pasta
Prepare the sauce:
- 3-5 minutes before the end of cooking time for the pasta, preheat a large saute pan or wok. Add the butter and cook until it melts. Add the garlic and saute for about 10 seconds. Add the seafood mix and stir fry until they just turn color. Don't overcook them. Dish them out and leave the cooking juice. Add the mashed salted egg yolks and stir fry until frothy. Add the evaporated milk and 1/2 cup of the reserve pasta liquid you saved earlier. Add sugar, salt, ground pepper, and red pepper flakes if using. Add the cooked pasta straight to the sauce followed by the seafood and shaved truffles and toss to mix everything to make sure the sauce coats the pasta evenly. Off the heat. Have a taste and adjust seasonings to your preference
- If the sauce is a bit too thick, you can loosen it up with another 1/4 cup of the pasta liquid
Serving:
- Serve it right away and garnish with some chopped parsley or cilantro if you wish
