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Truffled Fettucini Carbonara

Recipe by Thanh Do @ieatblog

Celebrate the winter truffle season with this gorgeously simple truffled carbonara.

  • 1 tablespoon olive oil
  • 8 slices prosciutto
  • 4 egg yolks
  • 300ml pure (thin) cream
  • 3/4 cup (60g) grated Parmesan, plus extra to serve
  • 400g fresh fettucini
  • A couple of sprigs of flat-leaf parsley
  • 10g fresh truffle (or truffle oil if unavailable)
  1. Heat olive oil in a frypan over medium heat. Add prosciutto and cook for 3-4 minutes until crisp. Cool, then break into shards.
  2. Place egg yolks, cream, Parmesan and 5g of grated truffle in a bowl and beat to combine. Season with sea salt and freshly ground black pepper.
  3. Cook the pasta in boiling, salted water until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
  4. Add pasta to the pan with the egg mixture and reserved cooking water, tossing to combine until the egg mixture is no longer wet. Stir through the prosciutto.
  5. Divide pasta among serving bowls, add parsley, sprinkle with extra Parmesan and shave on remaining 5g of truffle.
  6. Enjoy your truffled fettucini carbonara piping hot!

Thanh Do of @Ieatblog was our guest contributor to June’s A Team.

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