-
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
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
- In a saucepan on medium high heat sauté the onions, leeks and garlic in a knob of truffle butter until translucent, not coloured
- Meanwhile, bring a large pan of salted water to boil
- Add the pancetta and chilli to the onions and cook until slightly browned
- Add the pasta to the boiling water and cook until al dente, drain into a colander reserving a little of the pasta water
- 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
- Add the pancetta and onion mix on top of the pasta and mix thoroughly so that everything is combined well
- Season with salt and pepper to taste, sprinkle with chopped parsley and more parmesan
- Finish with a drizzle of truffle oil and black truffle shavings if using
- Enjoy while still piping hot!
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!
-
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
- In a saucepan on medium high heat sauté the onions, leeks and garlic in a knob of truffle butter until translucent, not coloured
- Meanwhile, bring a large pan of salted water to boil
- Add the pancetta and chilli to the onions and cook until slightly browned
- Add the pasta to the boiling water and cook until al dente, drain into a colander reserving a little of the pasta water
- 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
- Add the pancetta and onion mix on top of the pasta and mix thoroughly so that everything is combined well
- Season with salt and pepper to taste, sprinkle with chopped parsley and more parmesan
- Finish with a drizzle of truffle oil and black truffle shavings if using
- Enjoy while still piping hot!