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Carbonara with Porcini and Truffle
Truffle Carbonara and Porcini Mushroom

Carbonara with Porcini and Truffle

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Ingredients

Adjust Servings:
350 g Pasta
4 slices Guanciale
4 Egg yolks
200 g Pecorino Romano Cheese
400 g Porcini Mushroom
1 Truffle
Black Pepper
Cuisine:

    The Truffle and Porcini Mushroom Carbonara is a gourmet and refined variant of the traditional Roman carbonara.

    • 30 minutes
    • Serves 4
    • Easy
    class="bordered-title"> Ingredients

    Truffle and Porcini Mushroom Carbonara

    Indulge in the rich, earthy flavors of truffles and porcini mushrooms in this luxurious twist on the classic Italian Carbonara, the Carbonara with porcini and truffle. This dish marries the creamy, comforting warmth of traditional Carbonara with the unique, gourmet taste of truffles and porcini mushrooms.

    The secret to this dish lies in the quality of the ingredients. Fresh, locally sourced porcini mushrooms add a meaty, robust flavor that perfectly complements the delicate, aromatic truffles. The mushrooms are sautéed until golden, releasing their natural juices and enhancing their flavor.

    The Carbonara sauce is a simple yet delicious combination of egg yolks, Pecorino Romano cheese, and a generous sprinkle of black pepper. The key is to toss the hot pasta in the sauce, allowing the residual heat to gently cook the eggs, resulting in a silky, creamy sauce.

    The final touch is the addition of finely shaved truffles. Their distinctive, earthy aroma elevates the dish, making it a truly special culinary experience.

    This Pasta Carbonara with Porcini and Truffle is more than just a meal, it’s an exploration of Italian cuisine at its finest. So why wait? Dive into this gourmet adventure and experience the true essence of Italian cooking.

    Steps

    1
    Done
    5 minutes

    Guanciale

    Cut 4 slices from the guanciale and remove the rind. Cut the guanciale slices into sticks. Grill them in a pan starting cold over low heat. Collect the fat as you go and set it aside for cooking the porcini mushrooms and for the pecorino emulsion. Once well grilled, set the guanciale sticks aside on absorbent paper.

    2
    Done
    10 minutes

    Cooking the Porcini Mushroom

    Remove the earthy or sandy part of the porcini mushrooms’ feet. Clean them with a brush or a damp cloth. Cut them into pieces and sauté them in the guanciale fat.

    3
    Done
    5 minutes

    Pecorino emulsion

    Toast the pepper for a few moments before grinding it in a mortar. In a stainless steel bowl, mix the egg yolks, pecorino romano, and pepper. Grate a little truffle, add the guanciale fat, and mix well until you get a pasty consistency.

    4
    Done
    10 minutes

    Cooking the pasta

    Cook the spaghetti in a pot of boiling salted water. When they are al dente, transfer them to the stainless steel bowl with the pecorino cream. Take a little of the pasta cooking water. Place the bowl over the pot in which the pasta was cooked and finish cooking in a bain-marie, adding the porcini mushrooms and a few pieces of guanciale. Add a ladle of cooking water if necessary. This step allows to pasteurize the eggs, densify the cream and wrap the pasta well with the sauce. Plate up. Add the crunchy guanciale, grated pecorino, a sprinkle of black pepper and finally some truffle slices.

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