Truffle Carbonara Fettuccine
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 2-3 people
Prepare the eggs ahead of time if time permits
- 3 egg yolks*
- 2 eggs*
- 100g/3.5ozs.Snowdonia Truffle Trove cheddar cheese or similar truffle cheese, very finely grated (use fine microplane)
- 300g/10.6ozs. fresh fettuccine
- 1 teaspoon salt
- 20g/0.7ozs. fresh black truffle
I placed the truffle in a large glass jar with 5 eggs as soon as I bought it. The eggs will take on the aroma of the truffle through the shell after 3-4 days (depending on how strong your truffle is)
Step 1 - In a large bowl whisk the egg yolks and eggs until frothy like a zabaglione. Add the finely grated cheese in 2-3 lots until it emulsifies and forms a smooth creamy sauce.
Step 2 - Place a pot of water onto boil and add 1 teaspoon of salt. When boiling add the fresh fettuccine and cook for 3 minutes. Take a pair of tongs and pick up the pasta from the water letting some of the water come along with the pasta and place straight into the creamy egg mixture and toss well. The heat from the pasta will cook through the eggs gently. Shave fresh truffle over. The pasta drinks up the sauce over time so serve immediately.