Black Truffle Carbonara

The ultimate comfort food. I have taken a classic Carbonara pasta dish and added the Summer Black Truffle. This truffle is not as strong in flavor as the winter truffle but it makes up for that with the beautiful subtlety of almond like finish. The two of these combined hits all right notes. The key takeaway here is the technique. It is not complicated but you can’t rush this dish. Low and slow id the key. Did I add peas? Not for me thank you. Also, I used Pancetta instead of the Pork cheeks. Simply because it was easier to find. If you can find it by all means use it please! Once you have all your ingredients together and prepped it is easy to complete. As always I hope you enjoy this new iteration of a classic.

Ingredients for: Black Truffle Carbonara

Ingredients

80 gr. Summer Black Truffle ( shaved with a micro-plane )
50 gr. pecorino cheese
50 gr. reggiano parmigiano cheese
300 gr. bucatini pasta ( spaghetti will work as well)
300 gr. pancetta cubed
4 large eggs
2 cloves fine chopped garlic
fresh ground pepper to taste
15 gr. salt

Directions for Black Truffle Carbonara

Directions

Boil a pot of water for the pasta. Add salt once boiling to prevent scoring of your pot.
Place pancetta in pan and warm the pan to medium heat.
Put pasta into the pot. (about 12 minutes for al dente)
Whisk eggs in bowl until well blended.
Add both cheeses, pepper, truffle, and garlic to egg. Whisk well and set aside.
Once you hear the pancetta sizzling turn down to 30% on heat. Let render until most of the fat has come out. ( If it is really lean I add a bit of bacon fat.)
Once the pasta is ready ladle a little of the water from the pot into the pan. It needs to stop sizzling. Reduce heat to 20%. (see video)
Add pasta and add egg mixture. Mix immediately!
Keep it moving on low heat while the sauce starts to thicken. Keep tossing!
Once you have the consistency of a thick cream sauce, plate.
Add peccorino for garnish.