Tagliatelle: carbonara pasta with truffles
NUMBER OF GUESTS
2 people
DIFFICULTY
Easy
PREPARATION TIME
5 minutes
BUDGET
Weak
COOKING TIME
15 minutes
TOTAL TIME
20 minutes
KIT Signorini TARTUFI
PDO pecorino romano cream with truffle Tagliatelle with white truffle
to have at home
1 egg 2 egg yolks
200 g pancetta or guanciale
pepper from the mill
Preparation
1. Boil a large volume of water in a saucepan. No need to add salt, the pancetta and pecorino are salty enough!
2. Add the pasta to the water and cook for 9 minutes depending on the type of pasta (it is best to follow the cooking time indicated on the packet).
3. Meanwhile, cut the pancetta into large 1 cm strips.
4. Grill the pancetta in a pan, without adding any fat.
5. After 2-3 minutes over high heat, remove almost all of the fat from the pan, leaving the equivalent of a tablespoon. Set aside.
6. In a bowl, mix the egg, egg yolks and cream. Pepper (very) generously, the pepper brings “freshness” to the dish.
7. At the end of cooking the pasta, reheat the pancetta over low heat.
8. Drain the pasta, keeping a little cooking water in a bowl.
9. Pour the pasta into the pan with the pancetta (heat off), then add the egg + cream mixture, mixing quickly. Be careful that the eggs do not cook too quickly or you risk having scrambled eggs! Gradually add a little of the pasta cooking water until you obtain a creamy sauce.
