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Truffle Carbonara
Recipe

Truffle Carbonara

Prep:
10 min
Cooking:
25 min
Serves:
4
Ingredients Method

500g Spaghetti, Tagliatelle or Fettuccine

250g Pancetta, diced (see notes)

75g Pecorino, finely grated (plus extra to serve) (see notes)

3 Egg Yolks

2 Whole Egg

1 clove of Garlic, peeled & crushed with the palm of your hand

Salt & Cracked Black Pepper

Olive Oil, as needed

Sliced truffle or whole to be sliced

  1. In a bowl, beat together 2 whole eggs and 3 egg yolks until the eggs drip neatly through the fork (no gloopy bits). Stir in 75g pecorino and pinches of black pepper. Place to one side, away from direct heat.
  2. Pop your spaghetti in heavily salted boiling water and cook until al dente. Scoop a cup of starchy pasta water out towards the end.
  3. Meanwhile, add a clove of gently crushed garlic and 250g of pancetta to a pan over medium heat. Fry until nice and crispy, with the fat, fully rendered.
  4. Remove garlic and TURN OFF HEAT.
  5. Add your spaghetti to the pan and immediately toss through the pancetta fat. Add a splash of starchy water and continue tossing until the spaghetti is nice and glossy.
  6. Pour your egg mixture on top of the spaghetti and continue to toss. It's important to work fast or the egg will begin to cook and scramble in order to get a glossy pasta.
  7. Season to taste then serve right away with extra pecorino and your sliced truffle on top.