Carbonara con Tartufo Nero

Carbonara with Black Truffle

  • 230 g Rigatoni
  • 80 g Pecorino romano
  • 4 Egg yolks
  • 20 g Black truffle
  • 140 g Pillow
  • to taste Pepper
  • Salt to taste

Start by bringing the water for the pasta to a 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 away the pasta. When you are cooking and you see that little 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 full of starch, exactly what it will do to 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.