Carbonara with Fresh Truffles

Traditional carbonara topped with fresh truffle.


  • 200g Guanciale (or flat pancetta)
  • 4 whole eggs
  • Grated Pecorino
  • Sprinkle of cracked black pepper
  • Sprinkle of parsley
  • 10g garlic
  • 300g Spaghetti
  • 3-5g thinly shaved
Clear Checked Items


  1. Boil your pasta in salted water (keep 30-40mL of salted water)
  2. Dice Guanciale into 1cm cubes and place in a fry pan with garlic and fry until golden brown and remove from heat
  3. Lightly whisk egg yolks in a bowl
  4. Add Pecorino to egg mix
  5. Once pasta al dente strain and add into the pan with Guanciale and add egg mixture
  6. Add a little of the salted pasta water and stir through until you have a saucy consistency
  7. Add some more Pecorino and cracked black pepper and garnish with parsley
  8. Add shaved truffle on top of pasta

Why we like it

The simplicity and natural fats of the carbonara naturally absorb all the flavour of the truffle making it a match made in heaven.