Easy Black Truffle Pasta Carbonara
Black truffles add an amazing umami depth to just about any dish, but who keeps fresh truffles on hand in their home kitchen? Luckily, a sprinkle of Amola Black Truffle Salt does the trick — and has a much longer shelf life, too, so you can keep this powerhouse ingredient in your pantry, ready to take any dish up a level. This dish is my daughters’ absolute favourite — we would be eating it every week if they had their way!
I made this easy Black Truffle Pasta Carbonara with gluten-free fusilli, but you can easily swap in whatever dry pasta you happen to have on hand. If you don’t have guanciale, regular bacon will work as well.
- 1 cup diced guanciale
- 3 cup dry pasta (any kind)
- 1½ cup grated pecorino, divided
- 2 egg yolks
- Amola Black Truffle Salt
- Freshly cracked black pepper
- Parsley, to garnish
Heat a skillet over high heat, then add the guanciale and cook until browned and the fat as rendered, about 8 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta per the package directions and drain.
Stir 1 cup of the grated pecorino into the pasta along with the cooked guanciale, then the egg yolks. Stir until everything is combined and the pasta is coated. Season to taste with Amola Black Truffle Salt and freshly cracked black pepper, then garnish with chopped parsley and the rest of the pecorino.