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Fresh Pasta Carbonara with Black Truffle Tartufata

Alla carbonara means "in the style of a coal worker”, a classic, delicious Italian dish of cured pork, pasta, and eggs.  Our carbonara is made with tagliatelle pasta (which you will make fresh), a sauce of sautéed pancetta and shallot tossed in cream, black truffle tartufata, black pepper, and egg yolks. It's all topped with fresh, chiffonade snap peas to complete our dish. And, as always, a fabulous mixer from Sarah, a Paolo Maldini.

The pasta dough we will be making this class is different from previous classes. This dough is a Northern Italian specialty, using a lot more egg yolk to create a very silky finished product.

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