Spaghetti Carbonara

Ingredients for 2 portions

 

• 1 tablespoon extra virgin olive oil

• 80 gr Guanciale (Cut any hard skin off) or pancetta (bacon if you don’t find any of the 2)

• 1-2 garlic cloves

• 3-4 eggs

• 50g grated pecorino cheese or parmesan

• 250gr spaghetti or short pasta

• Salt and black pepper to taste

 

• 10 gr Fresh Truffles or 20g preserved Truffles in brine

 

Metod

Cook the Pasta in a large pan of boiling salted water until al dente

While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the guanciale (pancetta or bacon) and the garlic peeled smashed with the palm of your hand than cook slowly until crispy, remove garlic

In a large bowl put the eggs yolk and mix in 1/3 of the finely grated Pecorino or Parmesan, season with pepper, then mix well with a fork and put to one side

When pasta is al dente drain (save some pasta water) and move it to the pan, add some water and toss vigorously till the pasta looks glossy and there isn’t any water in the pan

Move Pasta to the bowl, add the rest of the pecorino and stir well, the heat of the pasta will cook the eggs

If you don’t like the idea of the eggs not fully cooked add the mix to the pan and cook eggs gently, add a little extra pasta water

 

For the truffle carbonara substitute the olive oil with truffle oil, grate 1/3 of the truffle in the eggs mixture and shave the remaining on top of the pasta after been served