Truffle Pasta Carbonara

Ingredients

• 250g Maltagliati Fettuccine Pasta
• 200g pancetta or bacon, diced
• 3 egg yolks
• 1/2 cup grated Parmesan cheese
•  2 tablespoons Giuliano Tartufi Truffle Cream
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Calories per serving: Approximately 500 calories

Cooking time: 20 minutes

Serving size: 2-3

Cooking Instructions:

• Cook the pasta according to the package instructions until al dente. Drain and set aside.
• In a large pan, cook the diced pancetta or bacon until crispy. Remove from heat and set aside.
• In a bowl, whisk together the egg yolks, grated Parmesan cheese, and Giuliano Tartufi Truffle cream until well combined.
• Return the cooked pasta to the pan over low heat. Pour the egg mixture over the pasta and toss until the sauce thickens and coats the pasta.
• Season with salt and pepper to taste.
• Add the crispy pancetta or bacon to the pan and toss it with the pasta.
• Garnish with fresh chopped parsley and serve the Truffle Pasta Carbonara hot.

Chefs Tips:

• Be careful not to overcook the pasta. Cook it until it’s al dente, which means it should still have a slight firmness when bitten.
• When adding the egg mixture to the pasta, make sure the heat is low to prevent the eggs from scrambling. Stir continuously to evenly coat the pasta.