Today, April 6, 2024, on the occasion of Carbonara Day, I propose a dish very different from my usual recipes, Truffle Carbonara an Explosion of Flavor.
Eating healthy should be a constant throughout the year, but it’s equally important to enjoy some dishes without guilt.
This iconic dish of Italian cuisine is particularly dear to me because it reminds me of the first night spent away from home with my classmates during a school trip to Rome in the distant 1980s.
The truffle revisited carbonara is a sophisticated and flavorful variation of one of the most beloved dishes of Italian cuisine.
Maintaining the base of the traditional carbonara, which includes pasta, guanciale, pecorino romano, eggs, and black pepper, this version is enriched with the addition of truffle, an ingredient that brings with it an intense and distinctive aroma.
The choice of truffle, black or white depending on preferences and seasonality, adds a note of luxury and complexity to the dish, elevating its flavor profile.
During preparation, the truffle is usually added in flakes over the finished dish or incorporated into the egg and pecorino sauce, allowing its aromas to blend harmoniously with the other ingredients.
This reinterpretation of carbonara is perfect for special occasions or when you want to give a gourmet twist to a dinner with friends.
I opted for this version simply because the egg/truffle and guanciale/pecorino pairing are the ingredients that best enhance this first course, at least for me.
So, let’s not waste time, let’s wish this dish that has aged beautifully and prepare this Truffle Carbonara an Explosion of Flavor, oh my, it’s so good.
Francy’s Curiosity: The ingredients in 1954, the year carbonara was born, were very different from the current ones. They included cream, Gruyere cheese more common than pecorino, bacon instead of guanciale, garlic, parsley, and butter.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Regional Italian
- Region: Lazio
- Seasonality: All Seasons
Ingredients
- 240 thick spaghetti
- 4 pasteurized egg yolks
- 4 pecorino romano
- 3.2 oz guanciale
- to taste pepper
- 1/2 ladle of pasta cooking water
Tools
- 1 Pan
- 1 Bowl
Steps
Cut the slice of guanciale into strips and place them in a just warm pan.
In supermarkets, you often find pasteurized egg yolks. If you can’t find them, don’t worry, in the FAQ I will explain how to pasteurize them in a few seconds.
Place four eggs in a bowl, we will need to use one yolk per person plus one.
Whisk the yolks with a whisk and add the fat of the guanciale, mixing everything well.
Add the pecorino and continue to mix until a cream is obtained.
In the meantime, bring a pot of water to a boil, take a generous ladle of boiling water and gradually incorporate it into the eggs.
This way we will achieve a sort of pasteurization. Continue to stir well, the “cream” should be quite liquid.
Throw in the thick spaghetti and cook them in plenty of salted water.
Drain the pasta and, with the heat off, pour it into the pan to mix it with the guanciale.
Pour the “cream” and continue to mix.
Add the sliced truffle, freshly ground pepper, and a sprinkle of pecorino.
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FAQ (Frequently Asked Questions)
I can’t find pasteurized yolks at the supermarket, what can I do?
It’s enough to bring the egg to a temperature between 149°F and 158°F, to do so, you just need to use a bit of cooking water, but also mixing the freshly drained pasta while always adding a spoonful of water should exclude the salmonella risk.
Do you think bacon can be used?
Absolutely yes, if you read among the curiosities, you’ll discover that in 1954 when carbonara was born, the ingredient used was bacon.
Long pasta or short pasta?
I like long pasta but rigatoni, which absorb the “cream” really well, are also excellent.
