Fettuccine carbonara with truffles

231 Views
 
MASTERY Level
15 min
232 Views
 
MASTERY Level
4 People
15 min
INGREDIENTS for 4 people

11.5 oz Barilla Fettuccine

2 oz butter

5 yolks

2.8 oz Parmigiano Reggiano cheese

freshly ground black pepper, to taste

Sea salt, to taste

2 oz white truffle

Preparation

Cook the pasta according to directions.

In a bowl mix the yolks, the Parmigiano cheese, black pepper and salt. Stir in 1/3 cup of the cooking water to loosen up the mixture

Drain pasta al dente, then toss with melted butter.

Stir in the yolk mixture and mix well over low heat until the sauce starts thickening, but make sure the eggs do not become overcooked.

Top with slivers of truffle and serve immediately.

 

Winter Fall Dry Long
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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