If carbonara in itself always leaves everyone speechless, imagine it with truffle! We know that the latter find its death with the egg and therefore it is one of the combinations that you absolutely must try once in your life...
Difficulty : low
Preparation time : 10 minutes
Cooking time : 12 minutes
Portions : 2
INGREDIENTS
- 230 g Rigatoni
- 80 g Pecorino romano
- 4 Egg yolks
- 20 g Black truffle
- 140 g Bacon
- Pepper to taste
- Salt to taste
PREPARATION
Start by bringing the water for the pasta to the boil.
Take a bowl and vigorously whisk the egg yolks with the pecorino cheese that you have previously grated and the pepper. Don't worry if you can't melt the pecorino well, as soon as you throw in the pasta I'll give you some advice.
Cut the bacon into strips and fry it in a pan without using oil, please.
Throw the pasta into the water. When you are cooking and you see that white foam emerging, take a ladle and pour some into the mixture with the egg and mix well (the choice to use this water is given by the fact that it is well loaded with starch, exactly what will give more creaminess to the "sauce".
Grate the truffle, leaving a part which you will cut into strips for decoration. Pour the grated part into the mixture with the egg and mix.
As soon as the bacon has "sweated" and the pasta is ready, add it to the pan and let it flavour. Pour the pasta into the bowl with the egg and mix quickly (you can also pour the mixture into the pan but be careful that it is not too hot otherwise the egg will coagulate and become an omelette).
Serve with a few slices of truffle!
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