truff kitchen
Truffle Carbonara with Crispy Parmesan Eggs
Cook Time
20 minutes
Prep Time
10 minutes
Servings
4
Ingredients
2 teaspoons olive oil
4 ounces pancetta, diced
Crispy Parmesan Fried Eggs:
1 cup parmesan cheese, grated
4 eggs
½ teaspoons TRUFF Black Truffle Salt
Carbonara:
1 pound spaghetti
1 tablespoon salt
3 eggs
3 egg yolks
2 teaspoons TRUFF Black Truffle Oil
⅔ cup parmesan cheese, grated
½ teaspoon black pepper
½ teaspoon TRUFF Black Truffle Salt
1 tablespoon fresh parsley, chopped, for garnish
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Truffle Carbonara with Crispy Parmesan Eggs
We took the classic carbonara and added a TRUFF twist (double the truffle and double the eggs). The creamy carbonara is perfectly seasoned using both our Black Truffle Salt and Black Truffle Oil, imparting this element of gourmet luxury as well as oodles of earthy umami flavor. Crispy pancetta, silky carbonara sauce, and black truffle—swoon! Adorning our impressive plates of pasta are fried parmesan eggs, adding multidimensional texture and even more lux richness (thanks to those runny yolks). This is definitely a ‘treat yourself’ dish that we highly recommend for your next date night.
Instructions:
Heat olive oil in a large non-stick skillet over medium heat. Once hot, add the pancetta, and cook, stirring occasionally, for 3 to 5 minutes or until the pancetta is crispy and brown. Using a slotted spoon, remove the pancetta, and set aside to drain on paper towels.
To make the parmesan fried eggs, using the same skillet used to cook the pancetta (with the pancetta drippings still in the pan), reduce the heat to medium-low.
Add the grated parmesan cheese to the skillet in 4 little mounds (each mound being about ¼ cup of parmesan), with about 1 to 2 inches of space in between each mound. Once the cheese starts to melt and spread, carefully crack an egg over each portion of cheese. Cover the skillet and cook for 2 minutes or until the egg whites begin to firm. Remove the lid and continue to cook for 1 minute more or until the parmesan cheese has begun to brown and crisp around the edges.
Carefully remove the eggs from the skillet, and set aside on a wire rack to allow the cheese to crisp further and harden.
Meanwhile, fill a large pot ¾ full with water and season with salt (1 tablespoon). Bring the water to a boil over high heat and, once boiling, add the pasta, and cook following the instructions on the package for al dente.
When there is approximately 1 minute remaining on the cook time, carefully remove 1 cup of the hot pasta water from the pot. Set aside.
Drain the pasta from the pot and transfer it to the skillet. Toss the pasta in any of the remaining pancetta dripping and keep warm.
Place eggs, egg yolks, truffle oil, parmesan cheese, black pepper, and truffle salt in a large bowl, thoroughly whisk to combine.
Transfer the pasta to the bowl with the egg mixture and vigorously stir to combine. While stirring, pour the reserved pasta water in a thin stream (start with ½ cup of pasta water) into the bowl. Continue to stir until the mixture begins to thicken and adhere to the noodles (add more pasta water if your sauce is becoming too thick).
Once the sauce has thickened, divide the pasta between plates, and sprinkle with the cooked pancetta. Top the pasta with fried eggs and garnish with parsley before serving.
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