Tagliolini with bianchetto truffle carbonara

First Courses, Truffle Pecorino, Truffle Recipes, Truffle Tagliolini

Tagliolini, eggs, guanciale (jowl) and bianchetto truffle. A typical Roman dish revisited with Savitar products!

Difficulty

EASY

Time

15 min.

People

4

Difficulty

EASY

Time

15 min.

People

4

Ingredients

  •  250 gr Savitar Tagliolini
  •  4 eggs
  •  200 gr guanciale (jowl)
  •  100 gr Savitar Truffle Pecorino
  •  Sale and Pepe as Required
  • 40/50g Fresh Bianchetto Truffle

PREPARATION

  1. Cut the guanciale into strips and brown it in a large pan over a low heat until it is crispy.

  2. Break the eggs into a bowl, add 3/4 of grated TRUFFLE PECORINO, add salt and pepper and whisk lightly.
  3. In the meanwhile cook the TRUFFLE TAGLIOLINI in abundant salted water and drain “al dente” after 2/3 minutes, taking care to keep a ladleful of cooking water.
  4. Put the tagliolini in the pan and mix them the guanciale that will melt and create a good amount of juice.
  5. Turn off the heat and add the beaten egg and the pecorino. Mix everything quickly (if the pasta appears too dry, add part of the stored cooking water). Serve the carbonara tagliolini with a sprinkle of pecorino, ground pepper and slice 10g of BIANCHETTO TRUFFLE on each plate.