ItalianRoman
Carbonara with Truffles
by Casa Pappagallo · 705K subscribers on YouTube
Carbonara with truffles is an irresistible encounter between the soul of Roman cuisine and the wild elegance of black truffle.
- Difficulty
- medium
Ingredients
8 items- GuancialeCut into small pieces
- Egg YolksNumber not specified
- 1 pcsEgg
- Pecorino RomanoGrated
- Parmigiano Reggiano(optional) — Can be mixed 50/50 with Pecorino
- Tartufo Nero (Scorzone)Fresh summer truffle
- Black PepperFreshly ground, to taste
- Pasta (Rigatoni)Or other short pasta like mezze maniche or spaghetti
Method
- Cut the guanciale into small pieces (not too large, not too small) and place in a cold pan.
- Prepare the egg sauce: slice some truffle into a bowl, add egg yolks and one whole egg, and mix. Add grated Pecorino Romano (and optionally Parmigiano Reggiano).
- Cook the guanciale over medium heat until crispy, then lower the flame and let some fat render.
- Cook the pasta in boiling salted water (salt not explicitly mentioned but assumed).
- When the pasta is almost al dente, drain it and add to the pan with the guanciale. Toss to coat.
- Remove the pan from the heat and let it cool slightly.
- Pour the egg mixture over the pasta off the heat, stirring vigorously until creamy.
- Plate the pasta, then add fresh truffle slices and freshly ground black pepper to taste.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
