Oregon is full of truffles hidden deep in the lush woods that define the state. Truffle salt is an easy way to get the wonderful aroma of truffles into a dish, without spending a fortune on these little nuggets of black (and white!) gold. Egg yolks with truffle salt tossed with freshly cooked linguine is a great way to show off the truffle flavor, and is sure to please even the most sophisticated palate.

For 400 g of pasta, use 4 yolks, 1/2 teaspoon of minced garlic, and 1/2 teaspoon of truffle salt. Cook the pasta in a pot of salted boiling water, reserving 1/2 cup of the cooking liquid before you drain it. Transfer the pasta back to the pot, pouring in the reserved liquid. Beat together the yolks, garlic, and salt and thoroughly combine with the pasta. Serve with freshly grated, good quality Parmesano Reggiano cheese. Serves 4.