Tortiglioni carbonara with truffle

508 Views
 
Livello MASTERY
15 min
509 Views
 
Livello MASTERY
4 Persone
15 min
INGREDIENTI: per 4 persone

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.

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