Truffles are extravagant. These are not the balls of chocolate but the funghi that grow on the roots of trees and require a reverse mortgage to purchase. When truffles are shaved onto a dish, no matter what’s on it, the plate is transfigured from something ordinary to something celestial. Eggs and truffles are a naturally wonderful and luxurious pairing. The two ingredients are like white on rice, they are just made for one another. This recipe takes this tried and true combination, and steps it up one more notch by fusing grated (not shaved) black truffles with a creamy carbonara pasta. If you make this as your pasta course before a holiday meal or special gathering, you will be transformed from someone ordinary to someone that’s a cooking deity (which is a lovely feeling, even if short lived).
Taste: if you’ve never enjoyed a black truffle before, you’re in for a treat. The truffle’s taste is different for everybody, but I get wafts of moss, forest floor, mushroom, and sweaty locker room. So amazing and delicious!
- Grate the black truffle using the thicker side of the cheese grater
- The garlic and onions are not traditional in a carbonara, so feel free to not include them in the recipe
- Mix the egg & cheeses in a separate bowl to create a paste, this will melt nicely onto the warm pasta when it is time
Black Truffle Carbonara Spaghetti Recipe
Ingredients (serves 4)
- 1 ounce black truffle, grated
- 1 lb spaghetti
- 2 whole eggs
- 2 egg yolks
- 1/2 cup heavy cream
- 2 tablespoons parmesan, grated
- 2 tablespoons pecorino, grated
- 2 garlic cloves, sliced (optional)
- 1/4 onion, finely chopped (optional)
- 1 tablespoon butter
- Olive oil
Fill a pot, large enough to house plenty of water and pasta, with water and bring it up to a boil. Once boiling, add a gentle handful of salt. If you are using dried pasta, go ahead and add the pasta now. If you’re using fresh pasta, you will want to build the base of the sauce first before adding the fresh pasta to the boiling water. Regardless, cook the pasta to al dente as it will continue to cook in the sauce afterward.
In a large sauté pan over medium heat, add a dash of olive oil and 1 tablespoon butter, and stir in the chopped onion and sliced garlic. Softly sauté the onion and garlic until translucent and fragrant, about 5 minutes. Pour in the cream at this point and have the cream reduce for a couple of minutes. Drop in a lovely pinch of freshly ground black pepper and salt.
In a bowl, mix together the whole eggs, egg yolks, and cheeses to form a paste or sorts.
Once the pasta is cooked al dente, use a pair of tongs to fish the pasta directly from the large pot and place it directly into the creamy sauté pan. Reserve the starchy pasta water. Give the pan a couple of shakes to distribute the spaghetti with the cream, onions and garlic.
Now pour the egg and cheese mixture on the spaghetti and use your tongs to really mix it up. Add a touch of the starchy pasta water to help create a more watery and creamy sauce. Once tossed and sauced to your liking, generously pour on top the grated black truffle. Lusciously fold the black truffle bits into the spaghetti carbonara.
Serve immediately, twirl some spaghetti, inhale some truffles, and get after it!