Truffle Carbonara for Date Night by @cedriklorenzen

45 min

2 servings

🍖

200 g

Guanciale

🧀

25 g

Pecorino cheese

🧀

75 g

Parmesan cheese

🥚

4 large yolks

Egg yolks

🫗

25 g

Guanciale oil

🍄

45 g

Truffle

🧈

30 g

Butter

⚫

1 g

Black pepper

🧂

3 g

Sea salt

🍝

160 g

Semolina pasta

🧂

Salt

  1. Dice
    • guanciale

    Dice the 200 g guanciale into small cubes.

  2. Fry
    • guanciale

    Fry the guanciale over medium-high heat until golden and crisp.

  3. Strain
    • guanciale fat

    Strain the rendered guanciale fat into a bowl through a fine sieve.

  4. Weigh
    • guanciale

    Reserve the crisp guanciale and weigh 25 g of the rendered fat.

  5. Grate
    • pecorino cheese
    • black truffle

    Grate the pecorino cheese, Parmesan cheese, and 15 g black truffle finely.

  6. Mix
    • pecorino cheese
    • egg yolk
    • Guanciale

    Mix the pecorino cheese, Parmesan cheese, egg yolks, guanciale fat, and 15 g black truffle until smooth.

  7. Cover

    Cover the carbonara sauce and set it aside at room temperature.

  8. Beat
    • unsalted butter

    Beat the 30 g butter until fluffy.

  9. Stir
    • black truffle
    • black pepper
    • Butter

    Stir 4.5 g black truffle, black pepper, and sea salt into the butter.

  10. Boil
    • semolina pasta
    • sea salt

    Bring salted water to a boil and cook the semolina pasta for 2 minutes less than the package instructions.

  11. Drain
    • semolina pasta

    Drain the pasta while it is almost al dente.

  12. Toss
    • semolina pasta
    • pecorino cheese

    Toss the hot pasta with the carbonara sauce over very low heat, then remove it from the heat.

  13. Fold
    • guanciale
    • unsalted butter
    • black truffle

    Fold in the crisp guanciale and 30 g truffle butter.

  14. Season
    • black pepper

    Season with black pepper and divide the pasta between two plates.

  15. Step
    • Parmesan cheese

    Finish immediately with extra grated Parmesan cheese.

Truffle Carbonara for Date Night by @cedriklorenzen

45 min

2 servings

🍖

200 g

Guanciale

🧀

25 g

Pecorino cheese

🧀

75 g

Parmesan cheese

🥚

4 large yolks

Egg yolks

🫗

25 g

Guanciale oil

🍄

45 g

Truffle

🧈

30 g

Butter

⚫

1 g

Black pepper

🧂

3 g

Sea salt

🍝

160 g

Semolina pasta

🧂

Salt

Preparation Steps

  1. Step 1/15

    Dice the 200 g guanciale into small cubes.

    🍖guanciale
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Fry the guanciale over medium-high heat until golden and crisp.

    🍖guanciale
    🥄wooden spoon

  3. Step 3/15

    Strain the rendered guanciale fat into a bowl through a fine sieve.

    🧈guanciale fat
    🧺fine sieve
    🥣mixing bowl

  4. Step 4/15

    Reserve the crisp guanciale and weigh 25 g of the rendered fat.

    🍖guanciale
    🧈guanciale fat
    ⚖️kitchen scale
    🥣mixing bowl

  5. Step 5/15

    Grate the pecorino cheese, Parmesan cheese, and 15 g black truffle finely.

    🧀pecorino cheese
    🧀Parmesan cheese
    🍄black truffle
    🧀box grater
    🥣mixing bowl

  6. Step 6/15

    Mix the pecorino cheese, Parmesan cheese, egg yolks, guanciale fat, and 15 g black truffle until smooth.

    🧀pecorino cheese
    🧀Parmesan cheese
    🥚egg yolk
    🧈guanciale fat
    🍄black truffle
    🥣mixing bowl
    🥄wooden spoon

  7. Step 7/15

    Cover the carbonara sauce and set it aside at room temperature.

    🥣mixing bowl

  8. Step 8/15

    Beat the 30 g butter until fluffy.

    🧈unsalted butter
    🥣mixing bowl
    🥄wooden spoon

  9. Step 9/15

    Stir 4.5 g black truffle, black pepper, and sea salt into the butter.

    🍄black truffle
    ⚫black pepper
    🧂sea salt
    🥣mixing bowl
    🥄wooden spoon

  10. Step 10/15

    Bring salted water to a boil and cook the semolina pasta for 2 minutes less than the package instructions.

    🍝semolina pasta
    🧂sea salt
    🧺colander

  11. Step 11/15

    Drain the pasta while it is almost al dente.

    🍝semolina pasta
    🧺colander

  12. Step 12/15

    Toss the hot pasta with the carbonara sauce over very low heat, then remove it from the heat.

    🍝semolina pasta
    🧀pecorino cheese
    🧀Parmesan cheese
    🥚egg yolk
    🧈guanciale fat
    🍄black truffle
    🥄wooden spoon

  13. Step 13/15

    Fold in the crisp guanciale and 30 g truffle butter.

    🍖guanciale
    🧈unsalted butter
    🍄black truffle
    🥄wooden spoon

  14. Step 14/15

    Season with black pepper and divide the pasta between two plates.

    ⚫black pepper
    🥄wooden spoon
    🍽️serving plate

  15. Step 15/15

    Finish immediately with extra grated Parmesan cheese.

    🧀Parmesan cheese
    🧀box grater
    🍽️serving plate

Composition

Ingredients

Types

Meat, Dairy, Eggs, Spices, Seasonings, Grains

Ingredients

Guanciale, Pecorino cheese, Parmesan cheese, Egg yolks, Guanciale oil, Truffle, Butter, Black pepper, Sea salt, Semolina pasta, Salt

Notes

Guanciale (trimmed, cured beef cheek), Pecorino cheese (finely grated), Parmesan cheese (finely grated, plus extra reserved for plating/garnish, grated, for final garnish), Egg yolks (keep whites for another use), Guanciale oil (fat rendered from frying the guanciale), Truffle (finely grated fresh truffle or finely chopped preserved truffle in oil, optional, for the carbonara sauce), Butter (for the truffle butter), Black pepper (for the truffle butter, for seasoning the finished carbonara), Sea salt (a pinch, for the truffle butter), Semolina pasta (good quality), Salt (for seasoning the pasta water)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

High-protein, Low-sugar

Calories

1350 kcal

Macro nutrients

Protein: 57g, Carbohydrates: 65g, Fat: 92g, Fiber: 3g, Sugars: 3g, Saturated fat: 42g

Nutritional Information

Minerals

Calcium: 550mg, Iron: 4mg, Sodium: 1450mg, Potassium: 360mg

Vitamins

Vitamin A: 280µg, Vitamin B12: 1.8µg, Vitamin D: 2.5µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, fine sieve, mixing bowl, kitchen scale, box grater, wooden spoon, tongs, colander, serving plate

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Date Night, Dinner

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Silky, Creamy, Crispy, Chewy

Flavors

Savory, Salty, Umami, Rich, Earthy, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Serve immediately after emulsifying; do not hold at room temperature because the sauce contains egg yolks.), fridge : 2 days (Cool promptly, store in an airtight container, and reheat gently. Texture may become less silky.), freezer : 0 min (Freezing the finished carbonara is not recommended because the egg-and-cheese emulsion can split.)