Tagliatelle Carbonara with Black Truffle Tartufata and Snap Peas

Directions 📝

To Make the Tagliatelle

1. • Fill a large pot with water, cover, and place on your stove on low heat.

2. • Set aside ½ cup of 00 flour for bench flour.

3. • Lay the remaining flour on your counter and make a well in the center. And add the 4 egg yolks, 1 whole egg, and 1 teaspoon olive oil to the center of the well. Use a fork to whisk the eggs and oil until combined, then use your index finger like a dough hook to incorporate the flour until shaggy.

4. • Form the dough into a ball and knead for 5-8 minutes. Cover with plastic wrap and set aside to rest.

5. • After resting for 20 minutes, roll out the pasta dough thin enough to read a piece of paper through it. Cut into tagliatelle (thick noodles). Transfer to the parchment paper-lined sheet tray and dust with the reserved bench flour.

To Make the Truffle Tartufata

1. • In a large saute pan over medium-low heat, stir together the shallots and mushrooms until the mushrooms release their liquid. Continue stirring until the liquid reduces and the pan is nearly dry.

2. • Stir in the thyme and chopped Truffle Carpaccio. Season with sherry vinegar and Balinese Truffle Salt to taste.
   

To Make the Carbonara

1. • Heat the remaining 2 tablespoons of olive oil in a large saute pan over medium-low heat. Add the pancetta and saute until the fat has rendered, about 2 minutes. Add the shallot and a pinch of Balinese Truffle Salt and continue stirring until the shallot has softened.

2. • Add the cream and bring to a boil. Once boiling, turn off the heat.

3. • Lightly season the large pot of boiling water with kosher salt. Add the fresh pasta and cook until al dente, about 2 minutes. Just before the pasta is finished, reserve ½ cup of the boiling water, add the snap peas, then immediately drain.

4. • Add the reserved pasta water to the pan and bring back to a simmer over medium-low heat.

5. • Remove the sauce from the heat and whisk in the egg yolk. Grate in half of the Parmesan cheese, add the cooked pasta and peas, and toss to coat. Adjust the seasoning with Balinese Truffle Salt, lemon zest and juice, and Truffle Tartufata.

6. • Split the Carbonara between two plates and finish with more freshly grated Parmesan. Enjoy!