SPAGUETTI CARBONARA WITH TRUFFLES

CategoryDifficultyBeginner
Total Time25 mins

4 PAX

Utensils:  Pot, Sâuté, Knife and chopping board, Grater/Slicer

See recipe in PDF or print



INGREDIENTS

 250 g Spaghetti
 50 g Bacon
 60 g Onion, cleaned
 250 g Cooking cream
 50 g Parmesan Cheese
 12 g Fresh truffle
 Salt
 Pepper
Pairings:


ELABORATION

Spaghetti cooking
1

Add the spaghetti to a pot with a large quantity of boiling water, a generous pinch of salt, and a drizzle of Pons Selección Familiar EVOO Arbequina oil.

2

Boil for the time indicated by the manufacturer (according to whether it is dry, fresh...).

3

Drain and set aside the spaghetti without cooling in water.*

For the carbonara sauce
4

Put the onion (Brunoise-cut) and the bacon (fine strips) in a sauté pan with a drizzle of Pons Family Selection Arbequina Oil. The heat must be medium/low.

5

Add the cooking cream and allow to boil for 3 minutes. Taste; salt and pepper as necessary.

To finish the dish
6

Add the spaghetti to the sauce while stirring to combine the ingredients.

7

Turn off the heat, immediately add a raw egg yolk to the sauce and stir until creamy. It is very important to perform this operation with the heat off, as if the liquid is too hot, the egg yolk will harden upon contact and form crumbs in the sauce.

8

Put the spaghetti carbonara onto a plate.

9

Grate the parmesan cheese over the pasta.

10

Grate the fresh truffles on top.

11

Season the dish with a drizzle of Pons infused with White/Black Truffle oil.

Observations:
12

*To preserve the taste of the pasta, never cool it in water. Instead, spread the spaghetti (after draining) on a flat surface and season them with a drizzle of Pons Family Selection Arbequina Oil to keep them from sticking to each other.


 

Ingredients

 250 g Spaghetti
 50 g Bacon
 60 g Onion, cleaned
 250 g Cooking cream
 50 g Parmesan Cheese
 12 g Fresh truffle
 Salt
 Pepper
Pairings:

Directions

Spaghetti cooking
1

Add the spaghetti to a pot with a large quantity of boiling water, a generous pinch of salt, and a drizzle of Pons Selección Familiar EVOO Arbequina oil.

2

Boil for the time indicated by the manufacturer (according to whether it is dry, fresh...).

3

Drain and set aside the spaghetti without cooling in water.*

For the carbonara sauce
4

Put the onion (Brunoise-cut) and the bacon (fine strips) in a sauté pan with a drizzle of Pons Family Selection Arbequina Oil. The heat must be medium/low.

5

Add the cooking cream and allow to boil for 3 minutes. Taste; salt and pepper as necessary.

To finish the dish
6

Add the spaghetti to the sauce while stirring to combine the ingredients.

7

Turn off the heat, immediately add a raw egg yolk to the sauce and stir until creamy. It is very important to perform this operation with the heat off, as if the liquid is too hot, the egg yolk will harden upon contact and form crumbs in the sauce.

8

Put the spaghetti carbonara onto a plate.

9

Grate the parmesan cheese over the pasta.

10

Grate the fresh truffles on top.

11

Season the dish with a drizzle of Pons infused with White/Black Truffle oil.

Observations:
12

*To preserve the taste of the pasta, never cool it in water. Instead, spread the spaghetti (after draining) on a flat surface and season them with a drizzle of Pons Family Selection Arbequina Oil to keep them from sticking to each other.

SPAGUETTI CARBONARA WITH TRUFFLES

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