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Truffled pappardelle carbonara
Truffled pappardelle carbonara
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Decadent twist on traditional carbonara with truffled pecorino.
Ingredients:
  • 4 egg yolks
  • 60g pecorino
  • 300ml pure (thin) cream
  • 18.20 gm olive oil
  • 400g fresh pappardelle
  • 40.00 ml chopped flat-leaf parsley
  • Truffle oil (see note), to serve
Instructions:
  • In a frypan over medium heat, warm up the aromatic olive oil. Add the savory prosciutto and crisp it up by turning occasionally for 3-4 minutes. Let it cool down, then break it into delicious shards before setting them aside.
  • In a bowl, whisk together egg yolks, cream, and pecorino until well combined. Season with sea salt and freshly ground black pepper, then let it sit for later use.
  • While the pasta is cooking in boiling, salted water following packet instructions, simply drain it, saving 1/2 cup (125ml) of cooking water. Put the pasta back into the pan along with the egg mixture, parsley, and reserved cooking water. Toss everything together to combine, then gently fold in the prosciutto.
  • Portion the pasta into individual serving bowls and generously sprinkle with additional pecorino cheese. Finish by drizzling with exquisite truffle oil before serving to impress your guests.

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