Rich and creamy pastas make the perfect base for a grating of fresh truffle. Try Anthonij Rupert Wyne's recipe for one of Italy’s most popular pasta dishes, spaghetti carbonara, with freshly grated black Périgord truffle in the rich egg custard sauce and more grated on top. Luxurious simplicity!
Recipe: Truffle carbonara
Ingredients
(Serves 3-4)
- salted water, for boiling pasta
- 3 XL eggs
- 1 XL egg yolk
- salt and pepper, to taste
- 1-2 tablespoons finely grated
- fresh black truffle, plus extra for garnish
- 1 cup pecorino or parmesan
- cheese, finely grated
- 400 g uncooked spaghetti
- 30 ml olive oil
- 100 g pancetta, chopped
Method
- Fill a large pot with ample salted water and place over high heat for cooking the pasta in a few minutes.
- While the water is heating, add the eggs and yolk to a mixing bowl. Season with salt and pepper, add the grated truffle and ½ cup of grated cheese and whisk well.
- When the water is boiling, add the spaghetti and set a timer for 7-8 minutes.
- While the pasta is cooking, heat the oil in a wide pan and fry the pancetta until crispy, then remove from the heat.
- Reserve about ⅓ cup of pasta water, then drain the cooked pasta and add it to the warm pan (still off the heat).
- Add the egg mixture and a splash of reserved pasta water, then use tongs to toss the pasta until the egg mixture is lightly cooked and forms a silky sauce.
- Plate immediately, topped with a little more freshly grated/shaved truffle, and top with the remaining grated cheese. Serve at once.
Serve with Anthonij Rupert Cape of Good Hope Altima Sauvignon Blanc.