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Recipes

Delicious Truffle Recipes

White Truffle Carbonara

Spaghetti carbonara with pancetta, Pecorino and a dusting of white truffle seasoning

Serves: 2

Time: 20 minutes

Difficulty: Medium

The sauce is made off the heat so the eggs turn silky rather than scrambling. Have your bowls ready before the pasta is cooked: carbonara waits for nobody.

Ingredients

– 200 g spaghetti
– 100 g pancetta cubes
– 1 large egg plus 2 yolks
– 55 g Pecorino Romano, finely grated
– ¼–½ tsp Truffle Master White Truffle Powder, to taste
– Plenty of freshly ground black pepper
SPECIAL INGREDIENT Truffle Master White Truffle Powder

White Truffle Powder

Add a delicate, luxurious white truffle finish to this recipe.

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Method

1. Cook the spaghetti in lightly salted boiling water until al dente. Beat the egg and yolks with the Pecorino and plenty of black pepper in a bowl.
2. Meanwhile, fry the pancetta in a wide pan over a medium heat until golden. Turn off the heat. Reserve a mug of pasta water, then transfer the spaghetti directly into the pancetta pan.
3. Let the pan cool for 30 seconds. Add the egg mixture and toss vigorously, loosening with a tablespoon of hot pasta water at a time until glossy and coating the spaghetti. Keep the pan off the heat to avoid curdling.
4. Divide between warm bowls and finish with a light dusting of white truffle powder. Taste before adding more.

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