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Wednesday, June 21, 2017

Truffled Fettucini Carbonara Recipe

I was so happy to get sent various produce from Prahran Market to cook with this month. I got fresh walnuts, brussel sprouts, some delicious cheese and a whole Winter truffle. I definitely knew what I had to do with the truffle. Simpler is better for me when using truffle as you want it to shine and not get lost among the other flavours. So I decided to make a truffled fettucini carbonara. It's so easy to do and the flavour was simply amazing.



Truffled Fettucini Carbonara Recipe

INGREDIENTS
1 tablespoon olive oil
8 slices prosciutto
4 egg yolks
300ml pure (thin) cream
3/4 cup (60g) grated Parmesan, plus extra to serve
400g fresh fettucini
A couple of sprigs of flat-leaf parsley
10g fresh truffle (or truffle oil if unavailable)

METHOD
1) Heat olive oil in a frypan over medium heat. Add prosciutto and cook for 3-4 minutes until crisp. Cool, then break into shards.
2) Place egg yolks, cream, Parmesan and 5g of grated truffle in a bowl and beat to combine. Season with sea salt and freshly ground black pepper.
3) Cook the pasta in boiling, salted water until al dente. Drain, reserving 1/2 cup (125ml) cooking water.
4) Add pasta to the pan with the egg mixture and reserved cooking water, tossing to combine until the egg mixture is no longer wet. Stir through the prosciutto.
5) Divide pasta among serving bowls, add parsley, sprinkle with extra Parmesan and shave on remaining 5g of truffle.

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