Truffle Egg Carbonara
Basically your favourite creamy, cheesy pasta… but dressed up, drizzled in truffle, and feeling a little bit fancy about it.
Ingredients
- 1 handful pancetta cut into small piece
- 1 clove garlic roughly crushed
- 3 tablespoons extra virgin olive oil
- 1 truffle egg and one egg yolk beaten lightly 1/4 cup grated parmesan added to egg mix
- 1/4 cup good quality Parmesan grated to serve
- 500 g spaghetti or fettuccine
Instructions
- Bring a large pot of water to the boil.
- Heat medium sized frypan over medium heat. Add oil, pancetta and garlic and fry until pancetta is crispy (approx 5 minutes). Pancetta needs to be ready as soon as pasta is cooked.
- Add salt and pasta to water and cook until al dente.
- Drain and return to low heat with pancetta and juices for a couple of minutes.
- Remove from heat and toss egg mix through, add salt and pepper to taste.
- Note don’t over salt as Parmesan cheese is to be added later
- Plate top with grated Parmesan (and freshly shaved black truffle)
