Spaghetti Carbonara with Truffles

8 egg yolks 
2 whole eggs 
230g pig cheek 
80g smoked pancetta 
15g pecorino cheese 
80g parmigiana  
Grinding pepper 
95g black truffle pâté


    1. Cook the spaghetti in boiling water as indicated on the package; 
    2. Cut the pig cheek and the pancetta into cubes, cook in a pan without adding oil.
    3. Lower the heat and cook until crispy and caramelized. Set aside in the pan. 
    4. In a bowl, place egg yolks, eggs, black truffle pâté, and all cheese. Whisk until combined. 
    5. Drain the pasta and place it in the pan with the pig check with a little pasta water.  
    6. Turn the heat to high and cook for 30 seconds or until combined and warm.  
    7. Pour egg mixture over the top and quickly stir to combine. 
    8. Serve with a sprinkle of pecorino and black pepper.  



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