Carbonara with Precious Black Truffle
Carbonara with Prized Black Truffle
First courses
Italian
Black Truffle Carbonara is a first course that is a cross between classic and innovative cuisine. It's well known that egg and truffle go together perfectly, so this combination is sure to be a winner – all that's left is for you to try it! Preparing this recipe is very simple; just gather the ingredients and put the water on for the pasta, then it will only take a few minutes.
Carbonara with Precious Black Truffle
Black Truffle Carbonara is a dish for true connoisseurs. If you love carbonara and precious truffles, you must try this combination.
Porzioni:
2
Ingredienti
180g spaghetti
100g Pecorino Romano
100g guanciale
2 eggs
Black pepper to taste
Black Truffle (as needed)
Istruzioni
1
First, bring the water to a boil, and in the meantime, take the guanciale, remove the rind, and cut it into rather thick strips, about half a centimeter.
2
Let it sizzle in a pan over medium heat until the fatty part becomes translucent. Pour the guanciale fat into a small bowl.
3
Put the guanciale back on the heat for a few minutes to crisp it up, then turn off the flame and set the guanciale aside.
4
Place the eggs in a bowl, add the pecorino cheese, reserving two tablespoons for the final decoration, then add a sprinkle of black pepper and a sprinkle of grated truffle. Briefly whisk with a whisk.
5
Combine the pork jowl fat to make the egg cream smoother.
6
When the pasta is cooked, set aside a glass of the cooking water. Pour the pasta into the pan where you cooked the guanciale, add the egg yolk, pecorino, and truffle cream, and a ladleful of the cooking water. Mix everything well, plate, adding more pecorino and some Black Truffle.
Enjoy your exquisite meal!
Note
To make this culinary experience even more memorable, pair the dish with a glass of aromatic white wine such as a Sauvignon Blanc. The freshness and acidity of the wine will perfectly balance the creaminess of the walnut sauce and the intensity of the truffle.
Informazioni nutrizionali
STORAGE
Fresh truffle is a very delicate ingredient. It can be stored in a cool place for a short period (maximum 7-8 days), wrapped in absorbent paper and sealed in an airtight container. See also the TuberPack.
TRUFFLE SEASONALITY
Precious White Truffle: from September 15th to January 31st.
Precious Black Truffle: from December 1st to March 15th.
Muscat Truffle: from November 15th to March 15th.
Summer or Scorzone Truffle: from May 1st to August 31st and from September 21st to November 30th.
Hooked Truffle: from October 1st to January 31st.
Winter Black Truffle: from December 15th to March 15th.
Bianchetto Truffle: from January 15th to April 15th.
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