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Spaghetti alla Carbonara with Shaved White Truffles

Spaghetti alla Carbonara with Shaved White Truffles

Serves 2

Ingredients for Pasta

1# 2oz. flour
5 whole eggs

Ingredients for Sauce:

2 T olive oil
1 onion diced tender
4 oz pancetta
2 cups heavy cream
4 oz grated pecorino cheese
salt pepper
2 whole eggs
1 tsp white wine vinegar
White Truffle shaved freshly


Form a well with the flour.
Crack the eggs into the well and combine the ingredients.
Form the dough into a ball and knead.
Refrigerate and let rest 30 min.
Run the pasta through a pasta machine to make the fine cut spaghetti.
In a small sauce pot of simmering water, add the vinegar.
Crack open the eggs into individual cups.
Pour each egg into the water one at a time.
Cook the egg at a low simmer until it hardens up slightly but still having a liquid center.
Place into ice water and hold.
In a large sauté pan put the olive oil sweat the onions and pancetta until tender.
Add the heavy cream and reduce to sauce consistency.
In a large pot of salted boiling water, add the fresh pasta and cook it until el dente (about 2 min).
Add the fresh grated cheese to the sauce. Incorporate smoothly.
Warm the poached egg in the pasta water.
Remove the egg.
Drain and combine the pasta and the sauce and serve immediately.
Slice the fresh grated truffles over the top.

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