Carbonara con tartufo nero

Carbonara with black truffle carpaccio

Ingredients for 4 people

  • 400g of pasta of your choice
  • 4 slices of guanciale (cured pork cheek)
  • 6 very fresh egg yolks
  • Pecorino Romano Dop cheese
  • Black truffle carpaccio “King of Truffles” to taste
  • Black pepper
  • Fine salt

Cut the guanciale into small strips, place it in a non-stick pan without adding oil, let it cook on low heat, turning it often, until crispy.
Remove the excess fat from the pan, leaving only about 10% and set it aside.
Boil water and add salt, cook the pasta and drain it al dente.
The pasta should continue to cook in a large pan with the guanciale: on very low heat with a bit of pasta cooking water.
Add a handful of Pecorino cheese, the egg yolks, and mix well.
Add the truffle oil from the jar to the pan, stirring gently.
Finish with a sprinkle of black pepper, still on low heat, continuing to mix and ensuring the sauce doesn’t dry out, adding a bit more cooking water if needed.

Plate the pasta and garnish with a few slices of ‘King’ truffle for decoration.