Truffle Spaghetti Cabonara

Whether you’re cooking a family supper or entertaining friends, this spaghetti recipe with shaved white truffle never fails to impress.

Ingredients (serves 4):

300gr dry spaghetti

200gr pancetta

4 soft boiled eggs

5 egg yolks

200gr pecorino cheese

20ml olive oil

40ml white wine

Black pepper on the mill

20gr white truffle

100ml chicken stock

 

Method:

Bring to the boil a pot of water, salt and then add the spaghetti.

In the meantime, slice 150gr of the pancetta in thick slices and then cut into sticks. In a pan heat the oil, add the pancetta and pan fry until crisp, pour the wine and let it evaporate, add part of the stock

Slice very thinly 50gr of the pancetta and put it under the grill until crisp.

Drain the spaghetti when still al dente and join them into the pan with pancetta and finish to cook. At the last minute add the egg yolk and cook on a low heat until becomes creamy. Season with a good amount of fresh milled black pepper, the pecorino cheese and a ¼ of the truffle grated in.

Put the spaghetti in the serving dishes, place on top of it just the yolk of the soft boiled eggs and finish with one more sprinkle of pecorino, the crispy pancetta crumbled with hands and the shaved white truffle.