Fettuccine carbonara with truffles
11.5 oz Barilla Fettuccine
2 oz butter
2.8 oz Parmigiano Reggiano cheese
freshly ground black pepper, to taste
Sea salt, to taste
2 oz white truffle
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.