Truffle Guys Carbonara
Ingredients:
- 3 x Egg Yolks
- 1 x Tablespoon of White Truffle Oil
- 50g Parmesan Cheese
- Salt and Pepper
- 150g Guanciale
- 200g Dried Linguine
Directions:
- In a bowl, add your egg yolks, 40g of grated parmesan, salt, pepper and White Truffle Oil and mix until it forms a paste like consistency
- Trim the guanciale and cut into 2cm x 1cm lardons.
- Add to a pan on a medium heat without any oil and cook for 10 minutes, turning every couple of minutes until slightly crisp on the exterior
- In a separate pan, boil some salted water before adding your linguine and cook until al dente. Be sure so save a small cup of starchy water for later.
- Remove the lardons from the pan and place in a bowl to one side.
- Add the cooked linguine to the pan used to cook your Guanciale and gently mix around to pick up all the excess fatty flavour
- Turn the heat down and add half of your small cup of starchy water to loosen the linguine and then add your egg mix before mixing all together thoroughly.
- Add back your Guanciale and give everything another mix.
- Plate and shower with more grated parmesan cheese and sprinkle with extra Truffle Dust for an extra truffle kick.
Take a family classic and give it a VIP upgrade by adding some truffle magic. So rich, so decadent and so unbelievably epic… this recipe needs to be bookmarked.View Recipe Video
- 3 x Egg Yolks
- 1 x Tablespoon of White Truffle Oil
- 50g Parmesan Cheese
- Salt and Pepper
- 150g Guanciale
- 200g Dried Linguine
- In a bowl, add your egg yolks, 40g of grated parmesan, salt, pepper and White Truffle Oil and mix until it forms a paste like consistency
- Trim the Guanciale and cut into 2cm x 1cm lardons.
- Add to a pan on a medium heat without any oil and cook for 10 minutes, turning every couple of minutes until slightly crisp on the exterior
- In a separate pan, boil some salted water before adding your linguine and cook until al dente. Be sure so save a small cup of starchy water for later.
- Remove the lardons from the pan and place in a bowl to one side.
- Add the cooked linguine to the pan used to cook your Guanciale and gently mix around to pick up all the excess fatty flavour
- Turn the heat down and add half of your small cup of starchy water to loosen the linguine and then add your egg mix before mixing all together thoroughly.
- Add back your Guanciale and give everything another mix.
- Plate and shower with more grated parmesan cheese and sprinkle with extra Truffle Dust for an extra truffle kick.
