Carbonara is already a rich and indulgent dish, but when you add truffle, it becomes next-level luxurious. This truffle pasta recipe enhances the traditional flavors of pancetta, egg yolk, and Parmesan with the earthy depth of truffle oil and fresh truffle shavings. It’s a dish that feels fancy but is surprisingly easy to make at home.
Decadent Truffle Carbonara
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Italian
Large pot for boiling pasta
Large skillet or pan for cooking pancetta
Whisk for combining eggs and cheese
Tongs for tossing pasta
Microplane or truffle shaver if using fresh truffle
- 12 oz spaghetti or fettuccine
- 4 oz pancetta diced
- 2 large egg yolks
- 1 large egg
- 1 cup freshly grated Parmesan cheese
- 2 tbsp black or white truffle oil
- 1 small black truffle optional, for shaving on top
- 1/2 tsp freshly cracked black pepper
- Salt to taste
- 1/4 cup reserved pasta water
Cook the pasta
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Reserve 1/4 cup of pasta water before draining.
Crisp the pancetta
In a large skillet over medium heat, cook the diced pancetta until it becomes crispy and golden brown, about 5 minutes. Turn off the heat and let it cool slightly.
Prepare the sauce
In a mixing bowl, whisk together the egg yolks, whole egg, grated Parmesan, and truffle oil until smooth.
Combine everything
Add the drained pasta to the skillet with pancetta. Toss gently, then slowly pour in the egg mixture while stirring continuously. The residual heat will create a creamy sauce without scrambling the eggs.
Adjust consistency
If the sauce is too thick, gradually mix in small amounts of the reserved pasta water until it reaches a silky texture.
Season and serve
Stir in black pepper and additional Parmesan if desired. Plate the pasta and shave fresh truffle over the top for an added gourmet touch.
Best Pairings
- Wine: A crisp white wine like Pinot Grigio or a lightly oaked Chardonnay complements the richness of this dish.
- Salad: A simple arugula salad with lemon vinaigrette balances the creamy texture of the carbonara.
- Side Dish: Roasted mushrooms or grilled asparagus work beautifully alongside this mushroom truffle pasta.
FAQs
1. Can I use truffle oil instead of fresh truffle?
Yes! Truffle oil adds a wonderful aroma and depth of flavor, making this an excellent truffle oil pasta even if you skip the fresh truffle.
2. What’s the best pasta shape for carbonara?
Classic carbonara uses spaghetti, but fettuccine, bucatini, or tagliatelle also work well for holding onto the creamy sauce.
3. Should I use black or white truffle oil?
Both are great options! Black truffle oil has an earthy, robust flavor, while white truffle oil is more garlicky and delicate.
