Spaghetti alla Carbonara with Shaved White Truffles
Serves 2
Ingredients for Pasta
1 lb 2 oz Flour
5 whole Eggs
Ingredients for Sauce
2 tbsp Olive Oil
1 Onion, diced tender
4 oz Pancetta
2 cup Heavy Cream
4 oz Pecorino Cheese, grated
Salt Pepper, to taste
2 whole Eggs
1 tsp White Wine Vinegar
White Truffle, shaved freshly
Method for Pasta
• Form a well with the flour. Crack the eggs into the
well and combine the two together.
• Form the dough into a ball and knead.
• Refrigerate and let rest for 30 minutes.
• Run the dough through a pasta machine to make
a fine cut spaghetti.
Method for Sauce
• 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 has a liquid center. Place into ice
water and hold.
• In a large sauté pan, add the olive oil and sweat
the onions and pancetta until tender.
• Add the heavy cream and reduce to a sauce consistency.
• In a large pot of salted boiling water, add the fresh
pasta and cook it until al dente, about 2 minutes.
• Add the freshly grated cheese to the sauce and
incorporate smoothly.
Method for Spaghetti alla Carbonara
• Warm the poached eggs in the pasta water.
Remove the eggs.
• Drain the water and combine the pasta and the sauce
together. Serve immediately.
• Slice the freshly grated truffles over the top.