Carbonara With Truffle Oil Recipe by Massimiliano Caratelli
Cooking Instructions 40 minutes 1 Cut the guanciale into strips and cook in a skillet without oil until crispy. Set aside. Lightly salt the egg yolks and add 1 tablespoon of vegetable broth to help keep the eggs from sticking and to make them creamy. Beat the yolks and set aside. 2 Boil the spaghetti in plenty of lightly salted water. When al dente, transfer the spaghetti to the skillet where you cooked the guanciale. Toss well, then pour in the egg mixture with the heat off. Toss quickly and continuously, sprinkle with Pecorino Romano, and keep tossing. 3 Add the crispy guanciale, mixing well. Plate the spaghetti, drizzle with a few drops of truffle oil or add truffle shavings if you prefer, and serve. 1 Cut the guanciale into strips and cook in a skillet without oil until crispy. Set aside. Lightly salt the egg yolks and add 1 tablespoon of vegetable broth to help keep the eggs from sticking and to make them creamy. Beat the yolks and set aside. 1 Cut the guanciale into strips and cook in a skillet without oil until crispy. Set aside. Lightly salt the egg yolks and add 1 tablespoon of vegetable broth to help keep the eggs from sticking and to make them creamy. Beat the yolks and set aside. 2 Boil the spaghetti in plenty of lightly salted water. When al dente, transfer the spaghetti to the skillet where you cooked the guanciale. Toss well, then pour in the egg mixture with the heat off. Toss quickly and continuously, sprinkle with Pecorino Romano, and keep tossing. 2 Boil the spaghetti in plenty of lightly salted water. When al dente, transfer the spaghetti to the skillet where you cooked the guanciale. Toss well, then pour in the egg mixture with the heat off. Toss quickly and continuously, sprinkle with Pecorino Romano, and keep tossing. 3 Add the crispy guanciale, mixing well. Plate the spaghetti, drizzle with a few drops of truffle oil or add truffle shavings if you prefer, and serve. 3 Add the crispy guanciale, mixing well. Plate the spaghetti, drizzle with a few drops of truffle oil or add truffle shavings if you prefer, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pumpkin pie with pecan crumble topping Baked apple Easy healthy lunch: toast with avocado and shrimps California Farm Leek, Cheese and Ham Casserole, traditional and vegan Sausage balls Pumpkin pie with pecan crumble topping Baked apple Easy healthy lunch: toast with avocado and shrimps California Farm Leek, Cheese and Ham Casserole, traditional and vegan Sausage balls Gobhi gosht Papaya apple smoothie Homemade Pav Bhaji Lauki and Drumstick Soup Tin moi moi (alalen gwangwani) Macaroni jollof Green Detox Juice Moong dal vadas (With and without onion) Boiled Corn and Groundnuts Tomato green chutni😋 Gobhi gosht Papaya apple smoothie Homemade Pav Bhaji Lauki and Drumstick Soup Tin moi moi (alalen gwangwani) Macaroni jollof Green Detox Juice Moong dal vadas (With and without onion) Boiled Corn and Groundnuts Tomato green chutni😋