Pasta Carbonara with White Truffle Oil Recipe

White Truffle Carbonara

Pasta Carbonara with White Truffle Oil Recipe



    • 2 Tablespoons Giorgio White Truffle Olive Oil
    • 6 Ounces Diced Pancetta
    • 6 Large Egg Yolks at Room Temperature
    • 1/2 Cup Grated Pecorino Romano Cheese
    • 1 Teaspoon Cracked Black Pepper
    • 1 Pound Spaghetti or Bucatini
    • 1/3 Cup Finely Chopped Fresh Parsley Leaves



    1. Bring a large pot of lightly salted water to a rolling boil for the pasta.
    2. In a large frying pan, heat the oil until lightly smoking over medium heat, then cook the pancetta until crispy, about 6 minutes.
    3. Drop the pasta into the water and cook until “al dente” according to the package instructions.
    4. As the pasta is cooking, warm a large serving bowl.
    5. Place the egg yolks in the bowl along with the cheese mixture along with the ground pepper.
    6. Use a whisk and blend until well mixed.
    7. Drain the pasta, reserving a small cup of the pasta water, then return the pasta to the pot.
    8. Add the warm pancetta and toss to mix well.
    9. Add the drained, steaming hot pasta into the bowl with the eggs, along with a little of the pasta water, toss vigorously to lightly cook the eggs and coat the pasta with the egg mixture.
    10. Serve the pasta in individual bowls with a sprinkling of the parsley and the remainder of the cheese.


Giorgio Truffle Shop

Feb 2019