Al dente spaghetti pasta with seafood and shaved truffles are coated in savory, umami, and buttery salted egg yolk cream sauce is so delicious and it's perfect for any day of the week.
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