Tortiglioni carbonara with truffle

110 Views
 
MASTERY Level
15 min
111 Views
 
MASTERY Level
4 People
15 min
INGREDIENTS for 4 people

11.5 oz Barilla Tortiglioni

1 tbsp extra virgin olive oil

1 cup Pancetta, Julienne cut

5 yolks

3/4 cup Parmigiano Reggiano cheese

freshly ground black pepper, to taste

Sea salt, to taste

1 oz white truffles

Preparation

Cook the pasta according to directions.

Meanwhile, sauté the Pancetta with oil until crispy.

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 the crispy Guanciale.

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.

Serve immediately topped with truffle slivers.

Winter Fall Dry Short
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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