Truffle carbonara
Carbonara con Tartufo is a refined take on the traditional Roman dish, combining the creaminess of the egg and the savoriness of Roman pecorino cheese and guanciale with the aromatic richness of truffles. This encounter creates a rich and profound taste experience, transforming a classic of Italian cuisine into a haute cuisine dish.
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Data Sheet
Tips for Use
Conservation
Related recipe
Data Sheet
- Category: Gourmet First Dishes
- Ingredients: Egg, pecorino romano cheese, pancetta, guanciale, truffle.
- Format Package: Available in 90g and 180g packages.
Tips for Use
Conservation
Once the product is opened, it is recommended that it be consumed in a short time to ensure the best quality and freshness.
Related recipe
Carbonara with Truffle:
- Bring the pasta to cook in salted water until al dente.
- Meanwhile, in a frying pan, brown the diced guanciale until crispy.
- Whisk eggs in a bowl with plenty of grated pecorino Romano cheese, fresh black pepper and grated truffle.
- Drain the pasta and transfer it to the pan with the guanciale, removing from the heat.
- Pour the egg, pecorino, and truffle mixture over the pasta and stir vigorously to create a creamy sauce that envelops the pasta without cooking the egg.
- Serve immediately, garnishing with additional truffle shavings and a sprinkling of pecorino cheese and black pepper.
This dish combines the tradition of Carbonara with the exclusivity of truffles, offering a culinary experience that remains etched in the memory.
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