Truffle Hot Sauce Carbonara
Ingredients
- 8 ounces spaghetti or fettuccine (any desired shape of pasta Toscana)
- 4 slices bacon, chopped
- 3 cloves garlic, minced
- 2 large egg yolks
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Giuliano Tartufi Truffle hot sauce
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Serves : 2
Cooking time: 20 minutes
Prep Time: 20 minutes
Cooking Instructions:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Meanwhile, in a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside, reserving about 1 tablespoon of the bacon fat in the skillet.
- In the same skillet with the reserved bacon fat, add the minced garlic and sauté until fragrant, about 1 minute.
- In a small bowl, whisk together the egg yolks, grated Parmesan cheese, and Guliano Tartufi Truffle hot sauce until well combined.
- Return the cooked pasta to the skillet with the garlic and bacon fat. Toss the pasta to coat it with the fat.
- Remove the skillet from the heat and quickly pour the egg yolk mixture over the pasta. Toss the pasta vigorously to coat it in the sauce. The heat from the pasta will cook the egg yolks, creating a creamy sauce.
- Season with salt and pepper to taste.
- Serve the pasta hot, garnished with the crispy bacon and chopped parsley.
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