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Truffled pappardelle carbonara

Name: Truffled pappardelle carbonara
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 slices prosciutto; 4 egg yolks; 300ml pure (thin) cream; 3/4 cup (60g) grated truffled pecorino, plus extra to serve; 400g fresh pappardelle; 2 tablespoons chopped flat-leaf parsley; Truffle oil, to serve

2 ratings

10m

15m

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Traditional carbonara is given a decadent twist with truffled pecorino.

1 tablespoon olive oil
8 slices prosciutto
4 egg yolks
300ml pure (thin) cream
3/4 cup (60g) grated truffled pecorino, plus extra to serve
400g fresh pappardelle
2 tablespoons chopped flat-leaf parsley
Truffle oil, to serve

Method

1.

Heat olive oil in a frypan over medium heat. Add prosciutto and cook, turning, for 3-4 minutes until crisp. Cool, then break into shards. Set aside.
2.

Place egg yolks, cream and pecorino in a bowl and beat to combine. Season with sea salt and freshly ground black pepper, then set aside.
3.

Meanwhile, cook the pasta in boiling, salted water according to the packet instructions. Drain, reserving 1/2 cup (125ml) cooking water. Return the pasta to the pan with the egg mixture, parsley and reserved cooking water, tossing to combine. Stir through the prosciutto.
4.

Divide pasta among serving bowls. Sprinkle with extra pecorino, drizzle with truffle oil and serve.