Traditional carbonara is given a decadent twist with truffled pecorino.
Ingredients
- 1 tablespoon olive oil
- 8 slices prosciutto
- 4 egg yolks
- 300ml pure (thin) cream
- 3/4 cup (60g) grated truffled pecorino (see note), plus extra to serve
- 400g fresh pappardelle
- 2 tablespoons chopped flat-leaf parsley
- Truffle oil (see note), to serve
Method
- Step 1Heat 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.
- Step 2Place egg yolks, cream and pecorino in a bowl and beat to combine. Season with sea salt and freshly ground black pepper, then set aside.
- Step 3Meanwhile, 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.
- Step 4Divide pasta among serving bowls. Sprinkle with extra pecorino, drizzle with truffle oil and serve.
Notes
Truffled pecorino (substitute regular pecorino or parmesan) and truffle oil (substitute extra virgin olive oil) are from delis and gourmet food shops.
- Author: Valli Little
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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