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.
