A delicious twist on the typical pasta carbonara, adding mushrooms and truffle ensures it is packed full of flavour.
Ingredients
Serves 4
3 eggs, 1 egg yolk
120g of grated parmesan
Black pepper
200g mushrooms
1 garlic clove, minced
300g smoked pancetta
300g orzo pasta
Pinch of truffle salt
Drizzle of truffle oil
Method
- Add the orzo in salted boiling water and cook as instructed on the packet
- Fry the pancetta in a skillet on a medium heat until crispy and then add the sliced mushrooms. Cook these for a few minutes until soft
- For the carbonara sauce, combine the eggs, garlic, Parmesan, black pepper, truffle salt and mix
- Add the drained orzo to the pancetta and mushroom and mix to coat the pasta with the juices
- Turn off the heat, add the carbonara sauce and mix (It is important to remove from the heat to prevent the eggs from scrambling. The heat of the pasta will cook the eggs sufficiently once combined creating a creamy sauce)
- Serve with shaved parmesan, fresh parsley, and truffle oil
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