This simple carbonara is taken to new heights by the addition of truffle eggs and fresh truffle. Buy truffle eggs at Wiffens or make your own by placing fresh truffle in a glass jar with eggs for 48 hours. The recipe needs to be prepared quickly so make sure all your ingrediants are prepped before you start cooking.
1 handful pancetta cut into small piece
1 clove garlic roughly crushed
3 tablespoons extra virgin olive oil
1 truffle egg and one egg yolk beaten lightly (1/4 cup grated parmesan added to egg mix)
1/4 cup good quality Parmesan grated to serve
500g spaghetti (we suggest Pastafico Mennili our favourite Italian dried pasta from Wiffens)
Black truffle approx 30-40g
Bring a large pot of water to the boil.
Heat medium sized frypan over medium heat. Add oil, pancetta and garlic and fry until pancetta is crispy (approx 5 minutes). Pancetta needs to be ready as soon as pasta is cooked.
Add salt and pasta to water and cook until al dente. Drain and return to low heat with pancetta and juices for a couple of minutes. Remove from heat and toss egg mix through. Plate top with grated Parmesan and freshly shaved black truffle, salt and pepper to taste.