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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.

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