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Fresh Pasta Carbonara with Black Truffle Tartufata

Fresh Pasta Carbonara with Black Truffle Tartufata

Mise en Place

  • Cutting Board
  • Knife
  • Rolling Pin
  • ½ Measuring Cup
  • Large Pot
  • Large Saute Pan
  • Fork
  • Whisk
  • Plastic Wrap
  • Cheese Grater / Microplane
  • Strainer
  • Wooden Spoon
  • Spatula
  • Tongs
  • Sheet Tray Lined with Parchment Paper

Ingredients

( * Please keep refrigerated before class )

  • 1 ¼ cup 00 Flour
  • 4 ea Egg Yolks*
  • 1 ea Egg*
  • 1 tsp Olive Oil (for the pasta dough)
  • 1 ea Lemon
  • 2/3 cup Cream*
  • 3 oz Pancetta*
  • 1 oz Olive Oil (for the sauce)
  • 1 ea Shallot
  • 1 packet Maitake Mushroom*
  • 2 ea Egg Yolks (to finish the sauce)*
  • 1 oz Parmesan*
  • 1 jar Black Truffle Tartufata*
  • 1 packet Balinese Truffle Salt
  • 1 bunch Chives*

Prep During the Class

  1. Fill the large pot with water, cover, and place on the stove on low heat.
  2. Remove ½ cup from the 00 flour and reserve as bench flour.
  3. Lay the remaining flour on the counter top, make a well in the center, and add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork.
  4. Using your index finger like a dough hook, mix the eggs into the flour until shaggy.
  5. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and let rest.
  6. Peel and finely mince the shallot. Cut the mushrooms into 1 inch pieces. Dice the pancetta. Slice the chives.
  7. Roll out the pasta dough and cut into tagliatelle. Transfer the tagliatelle to the sheet tray lined with parchment paper. Dust with flour and set aside.

How to Cook

  1. Heat the olive oil over medium-low heat and add pancetta. Saute for about 2 minutes to render the fat.
  2. Add the mushrooms and cook until lightly caramelized.
  3. Add the shallot and a pinch of Balinese Truffle Salt. Cook until the shallot is soft.
  4. Add the cream and the tartufata and bring to the boil.
  5. Lightly season the large pot of boiling water and cook the pasta for 2 minutes or until al dente.
  6. Reserve 1/2 cup of the cooking liquid and drain the pasta.
  7. Add the reserved pasta water to the sauce and bring back to a simmer.
  8. Remove the sauce from the heat and whisk in the egg yolk as the liaison for the sauce.
  9. Grate half of the Parmesan cheese into the sauce and fold in the pasta. Toss the pasta in the sauce.
  10. Adjust the seasoning with Balinese Truffle Salt and lemon.
  11. Split the carbonara between two plates and top with more grated Parmesan cheese. Enjoy!
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