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Prep 30 minutes
Total 30 minutes
Serves - 5
US | Metric
Ingredients
  • Knob of Truffle Butter (optional can use regular butter or olive oil)
  • 2 Onions chopped fine
  • 1 Leek chopped fine
  • 8 Garlic Cloves crushed
  • 2 Green Chillis finely chopped
  • 250 g Pancetta or Bacon lardons diced
  • 500 g Spaghetti
  • 4 Free Range Egg Yolks lightly beaten
  • 70 g Parmesan Cheese, finely grated
  • Small handful fresh Parsley chopped
  • Black truffle shavings (optional)
  • Truffle Oil to Drizzle (optional)
  • Freshly ground Black Pepper
  • Sea Salt
Pimped Up Carbonara With Truffle Pimped Up Carbonara With Truffle
Pimped Up Carbonara With Truffle

It’s Carbonara Day today, who doesn’t love a carbonara right?... My kids and hubby are always over the moon when it’s on the dinner menu.  One of the things I just love is how simple carbonara is to whip up, a handful of good quality ingredients is all you need, always pancetta, parmesan and fresh egg yolks, I never add cream as I like to stick to the authenticity of the dish however sometimes (like today) I do like to pimp it up a little.


I twisted the authentic way of cooking carbonara by adding by adding onions, leeks and garlic which I sautéed in some truffle butter, to this I added the pancetta and a little freshly chopped chilli.  


I then cooked the spaghetti in salted water until al dente and tipped the hot cooked  pasta in a bowl of the freshest egg yolks with loads of grated parmesan to bind.  In goes the sautéed onions, leeks, garlic and pancetta and it’s all mixed really well with a little of the pasta water to loosen.   I finished it with a little fresh chopped parsley, more grated parmesan, lots of black pepper and for extra indulgence some slices of black truffle and a drizzle of truffle oil.... divine decadence!


Who’s making carbonara tonight?  Buon Appetito!


METHOD

  1. In a saucepan on medium high heat sauté the onions, leeks and garlic in a knob of truffle butter until translucent, not coloured
  2. Meanwhile, bring a large pan of salted water to boil
  3. Add the pancetta and chilli to the onions and cook until slightly browned
  4. Add the pasta to the boiling water and cook until al dente, drain into a colander reserving a little of the pasta water
  5. Put the beaten egg yolks in a large bowl with the gated parmesan and tip the cooked pasta on top, add a few tablespoons of the pasta water to loosen and help to become saucy
  6. Add the pancetta and onion mix on top of the pasta and mix thoroughly so that everything is combined well
  7. Season with salt and pepper to taste, sprinkle with chopped parsley and more parmesan
  8. Finish with  a drizzle of truffle oil and black truffle shavings if using
  9. Enjoy while still piping hot!
Pimped Up Carbonara With Truffle Pimped Up Carbonara With Truffle
Pimped Up Carbonara With Truffle

It’s Carbonara Day today, who doesn’t love a carbonara right?... My kids and hubby are always over the moon when it’s on the dinner menu.  One of the things I just love is how simple carbonara is to whip up, a handful of good quality ingredients is all you need, always pancetta, parmesan and fresh egg yolks, I never add cream as I like to stick to the authenticity of the dish however sometimes (like today) I do like to pimp it up a little.


I twisted the authentic way of cooking carbonara by adding by adding onions, leeks and garlic which I sautéed in some truffle butter, to this I added the pancetta and a little freshly chopped chilli.  


I then cooked the spaghetti in salted water until al dente and tipped the hot cooked  pasta in a bowl of the freshest egg yolks with loads of grated parmesan to bind.  In goes the sautéed onions, leeks, garlic and pancetta and it’s all mixed really well with a little of the pasta water to loosen.   I finished it with a little fresh chopped parsley, more grated parmesan, lots of black pepper and for extra indulgence some slices of black truffle and a drizzle of truffle oil.... divine decadence!


Who’s making carbonara tonight?  Buon Appetito!

favorite
print
like
Prep 30 minutes
Total 30 minutes
Serves - 5
US | Metric
Ingredients
  • Knob of Truffle Butter (optional can use regular butter or olive oil)
  • 2 Onions chopped fine
  • 1 Leek chopped fine
  • 8 Garlic Cloves crushed
  • 2 Green Chillis finely chopped
  • 250 g Pancetta or Bacon lardons diced
  • 500 g Spaghetti
  • 4 Free Range Egg Yolks lightly beaten
  • 70 g Parmesan Cheese, finely grated
  • Small handful fresh Parsley chopped
  • Black truffle shavings (optional)
  • Truffle Oil to Drizzle (optional)
  • Freshly ground Black Pepper
  • Sea Salt

METHOD

  1. In a saucepan on medium high heat sauté the onions, leeks and garlic in a knob of truffle butter until translucent, not coloured
  2. Meanwhile, bring a large pan of salted water to boil
  3. Add the pancetta and chilli to the onions and cook until slightly browned
  4. Add the pasta to the boiling water and cook until al dente, drain into a colander reserving a little of the pasta water
  5. Put the beaten egg yolks in a large bowl with the gated parmesan and tip the cooked pasta on top, add a few tablespoons of the pasta water to loosen and help to become saucy
  6. Add the pancetta and onion mix on top of the pasta and mix thoroughly so that everything is combined well
  7. Season with salt and pepper to taste, sprinkle with chopped parsley and more parmesan
  8. Finish with  a drizzle of truffle oil and black truffle shavings if using
  9. Enjoy while still piping hot!