Carbonara with black truffles is a finest and innovative cuisine.
As the most favourite Italian pasta dish in the world, here the carbonara is prepared with a different ingredient compering to the classic one; truffle instead of guanciale.
Italy is one of the best known place for truffles and Acqualagna, near Urbino, Marche region, is one of the biggest producer in the territory.
This because Aqualagna produces almost two thirds of the entire national harvest with export to the rest of Europe, USA and Canada.
If you are a truffle and carbonara lover this is a perfect indulgent taste for your palate.
for truffle Carbonara, I recommend the black one, which their flavour is more subtle than white truffles, accompanied by an earthy aroma.
The most famous black truffles are found in Norcia and Spoleto in Umbria and there is not a better ingredient to lead the Carbonara, a champion pasta dish!
For 2 people:
200g spaghetti durum wheat
2 free range eggs
2 tablespoons pecorino cheese, grated
1 large black truffle, 2 of them if small
2 teaspoons truffle oil
black pepper (to taste)
In a large pan prepare the water for the pasta, while waiting for it to boil prepare your ingredients.
Pour the eggs into a bowl, add the Pecorino and black pepper and mix well with a fork for 2/3 min.
Cook the pasta and drain 1 min before the cooking time, poor in a pan with the truffle oil, a few ladles of the cooking pasta water and over a hight heat sauté to flavour it and complete the cooking. Do not dry all the pasta water but keep a bit liquid. `
Remove from the heat and pour the mixture of eggs and Pecorino into the pan.
Stir quickly to mix.
To make it very creamy, if needed, you can add extra little cooking water from the pasta.
Serve carbonara immediately, pour the pasta into the dishes and finish everything with truffle flakes and pepper to taste, Extra pecorino grated at moment, if you like.
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