Truffle Carbonara

This is indulgence at its finest. Fresh black summer truffles…fresh egg pappardelle…24 month aged parmigiano reggiano. This is definitely a special occasion dish but it is so worth it. There is a perfect harmony created with the truffles and the cheese and this has to be my favorite pasta dish. 

Serves: 1


  • 3 oz fresh egg pappardelle noodles (any pasta is fine)
  • ¼ cup peas (I like frozen ones)
  • 2 egg yolks
  • 2 tbsp heavy cream
  • 3 tbsp parmigiano reggiano cheese, grated
  • ½ tbs truffle oil
  • 1 large clove garlic
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Fresh truffle to garnish


  • In a large salted pot of boiling water, cook the pasta and the peas until the pasta is al dente and peas are soft
  • Meanwhile, in a small bowl mix together the truffle oil, egg yolks, cream and parmesan cheese. Crack in fresh pepper and a small pinch of salt (parmesan is already very salty)
  • In a saute pan on medium heat, add the olive oil and garlic and cook until fragrant but not brown. 
  • Drain the pasta, reserving a few tablespoons of the starchy water, and add to the pan. 
  • Lower the heat to low and while continuously stirring, add the egg mixture and the pasta water as needed. 
  • Keep cooking and stirring until the egg sauce has thickened and coats the pappardelle and peas.
  • Transfer to a plate and shower with as much fresh grated truffle as you desire

Chef’s tips:

  • When you get the truffle, store it in a paper towel and ziploc bag. It’s a myth to store it in rice, the rice will actually start absorbing the flavor of the truffle. 
  • To maximize truffle flavor, grate or thinly slice it over the pasta while it’s still warm
  • Make sure you lower the heat when adding the egg sauce or else the eggs might scramble. Keep mixing the sauce until creamy. 
  • Cream is non-traditional but helps add the creamy texture which everyone wants in this recipe.

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