Truffle Carbonara

Fresh black truffle adds an unparalleled layer of luxury and sophistication to this carbonara. The truffle's aroma, earthy, musky and slightly garlicky, permeates the dish, enhancing its sensory appeal.

The earthy and slightly nutty taste of black truffles complements the rich, creamy sauce and the savoury guanciale, creating a complex and harmonious flavour profile. Visually, finely shaved truffles elevate the presentation, making the dish look as elegant as it tastes.

Incorporating fresh black truffle into your carbonara involves delicate balance and timing. Using a truffle shaver or fine grater maximises the surface area, releasing more aroma and flavour.

The result is a symphony of flavours - the linguine pasta acts as a perfect canvas, absorbing the truffle's unique taste, while the guanciale adds a crispy, savoury counterpoint. The creamy sauce, enriched with egg yolks and pecorino romano cheese, carries the truffle's essence throughout the dish, ensuring each bite is a delight.

Try adding black truffle into your carbonara and transform it into an unforgettable gourmet experience, making it perfect for special occasions or a romantic dinner.

Start with cooking linguine in salted water until al-dente and save a bit of pasta water.

In a non-stick pan fry the guanciale for 2-3 minutes until crispy.

Beat egg yolks with freshly grated pecorino cheese and black truffle, and a lot of black pepper. Add 2 tablespoons of pasta water in the sauce and give it a good stir.

Add the pasta to the guanciale and stir in the pan for around for a minute, allowing it to combine with the flavour of guanciale.

Remove from heat, add the sauce and pasta water into the pasta while stirring until combined.

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Truffle Carbonara

Yield: 2

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Ingredients

• Linguine pasta - 180 g
• Guanciale - 100 g
• Egg yolks - 4
• Pecorino cheese - 80 g
• Black truffle - 1

Instructions

1. Start with cooking linguine in salted water until al-dente and save 100 ml of pasta water.
2. In a non-stick pan fry the guanciale for 2-3 minutes until crispy.
3. Beat egg yolks with freshly grated pecorino cheese and black truffle, and a lot of black pepper. Add 2 tablespoons of pasta water in the sauce and give it a good stir.
4. Add the pasta to the guanciale and stir in the pan for around for a minute, allowing it to combine with the flavour of guanciale.
5. Remove from heat, add the sauce and pasta water into the pasta while stirring until combined.